Friday, November 18, 2011

Chocolate Syrup

Homemade chocolate syrup tastes far superior to the store-bought kind, and it's nice to be able to adjust the chocolate-to-sugar ratio to match your individual preference.  This lasts at least a few weeks (probably longer) in the fridge, and is great for chocolate milk, ice cream topping, or spooning directly into your mouth.

The Ingredients:
1 c water
1 1/3 c powdered sugar
1 c cocoa powder
1/4 t salt
2 t vanilla

The Process:
  1. In a small saucepan over medium heat, whisk cocoa and salt into water until simmering and lump-free.
  2. Whisk in powdered sugar and continue to cook at a low simmer for about 2 minutes. Remove from heat and stir in vanilla.
  3. Store syrup in a sealed glass container in the refrigerator.

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