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Homemade Chocolate Syrup

This is better than using Hershey's because you get a great tasting chocolate syrup without all the yucky chemicals and preservatives.

  • 1 1/2 cups water
  • 1 cup granulated sugar (I use organic evaporated sugar cane)
  • 1 cup cocoa powder 
  • 1 dash salt (about 1/8 teaspoon)
  • 1 teaspoon REAL vanilla extract
  • *If you are using this for ice cream, you may want a thicker chocolate, if this is the case, add about a teaspoon of cornstarch.  You can add more, depending on how thick you want it, but only add it after stirring and allowing it to thicken and only about 1/4 teaspoon at a time, so it doesn't get too thick.  Keep in mind, that it will thicken as it cools down and sits for a few minutes. 
  1. Combine the water, sugar, cocoa, and salt together in a saucepan over low heat.
  2. Whisk constantly until the mixture begins to thicken and begins to simmer.
  3. Remove from the heat.
  4. Stir the vanilla into the sauce.
  5. You can serve immediately or put into an airtight container and refrigerate until ready for use. 
Because this has no dairy or anything that spoils, it keeps for a long time.  My little girl made a batch that was in the fridge for three weeks and still tasted good.  We have never had it longer than that because we use it a lot, but who knows?  I am sure it can last longer! 


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