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The tasty, gooey, sweet satisfaction of chocolate syrup is hard to resist, whether it’s atop an ice-cream sundae or mixed into an ice-cold glass of milk. But this homemade chocolate syrup is probably better than any store-bought brands you’ve tried!
The uses for chocolate syrup in the kitchen aren’t limited to these, though: Its versatility brings an enhanced chocolate flavor and moistness to baking, too. While store-bought brands of syrup have their own merits, you can make your own with five simple, pure ingredients.
MORE DELICIOUS CHOCOLATE: Chocolate gelt pecan pie
Beginning with the cocoa powder, a homemade syrup provides a base for many chocolate baked treats without any extra processing. Pure, 100% cocoa powder is unsweetened, so you can add as much or as little sugar as you choose. That way, you get exactly the sweet counterbalance to cocoa’s bitterness that you prefer.
This homemade chocolate syrup is one you’ll want to keep on hand for those sudden just-gotta-have-it chocolate cravings. Jars of the stuff also make fabulous gifts, because just about anyone can find some delicious dessert or drink to pour it on — or in!
Homemade chocolate syrup
Yield 2 cups
Ingredients
- 2 cups white sugar
- 1/2 cup good-quality cocoa
- 1 cup milk
- 4 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- In medium saucepan, combine sugar, cocoa and milk. Whisk to blend well.
- Bring mixture to boil, stirring continuously.
- Reduce heat to simmer. At this point, do not stir.
- Place candy thermometer in pan and cook mixture until temperature reaches 238F (softball stage*).
- Remove mixture from heat.
- Add butter and beat well with wooden spoon until mixture begins to lose its sheen. This step may take few minutes.
- Pour into prepared pan and cool.
- Once cool, store in refrigerator.
*Softball stage: When a small amount of mixture is dropped into a cup of cold water, it forms a ball that flattens when you press it between your fingers.
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