Chocolate Syrup

Chocolate Syrup

Adapted from Alton Brown by Blue Heron Kitchen

However you label this: childhood, indulgent, anti-oxidant, fat-free, decadent, staple or food group, this chocolate syrup is ridiculously easy to make and so delicious. Mix it into your almond milk to make Chocolate Almond Milk (recipe above) or stir it into any milk for fantastic chocolate milk It’s minus preservatives or mystery ingredients, so you can serve it to your family with confidence. Drizzle it over ice cream, frozen yogurt or over your best brownies! Okay, I don’t need to tell you what to do with chocolate syrup.

I use Hershey’s cocoa – the “Special Dark” one. For a milder chocolate syrup, try using Dutch-processed cocoa.

I don’t freak out over using 2 tablespoons of corn syrup. Karo touts that their corn syrup isn’t high fructose. For a five-cup yield, you’re not taking in a whole lot of corn syrup. You can try subbing other syrups, like brown rice syrup. If you do, I’d be curious as to your success!

Truc: This is a great home made hostess or holiday gift!

Refrigerated, this will keep for months.

peace and love,

jane

Ingredients:

1 ½ c. water (I used filtered water)

3 c. sugar

1 ½ c. Hershey’s cocoa (unsweetened) If you can find it, buy “Dark Special”

1 Tbsp. pure vanilla extract (I always use Baldwins)

pinch kosher salt

2 Tbsp. light corn syrup

Procedure:

In a small saucepan, bring water and sugar to a boil.

Whisk in cocoa, vanilla, salt and corn syrup.

Mix well, until all ingredients have dissolved.

Cook over medium heat until sauce is slightly thickened.

Strain (don’t skip this step!)

Cool to room temperature.

Pour into jars or squeeze bottles and store in the fridge.