Of course we do occasionally use it for ice cream and when I'm feelin' in a fancy mood, it's nice to have on hand to drizzle on the plates before I serve a piece of cake. Needless to say, I use to buy it regularly- then came the curse of reading labels. Uck. It's like, 2 inches long- in fine print. What is all that?
This is more like it - just four little ol' ingredients. Ah...I'm already breathin' easier. :-)
This one's so simple, you probably don't need pictures, but I took them anyway... Add the sugar to a small saucepan.
Now add the cocoa.
Just a shake of the salt. I'm not sure why it's there, it just always is- probably adds depth of flavor, or something.
Measure one cup of boiling water and pour about half into the cocoa mixture.
Whisk until a paste forms, getting out as many lumps as you can.
Add the remainder of the water, stirring until smooth. Bring to a simmer over medium heat, stirring often. Simmer for 3 minutes, stirring occasionally.
Note: Don't forget it on the stove - I've had to throw out batches that were burned badly on the bottom from my distractability. :-)
Remove from heat (I know it doesn't look like I did, but this is another burner and it is cool, honestly!), and add the vanilla. It will boil when it hits, but just stir it in- I like to take a big whiff of it at this point. Heavenly.
Let it cool about an hour. I just leave it on my stove and give it a little stir every time I walk by it. I'm sure I've left it more than an hour many a time...
Find a jar to store it in- this is an old salad dressing jar that we couldn't find the lid for, so we used an old milk jug lid that fit just right. Have you got the idea yet just how high-fallutin' we are around here?Ours probably lasts 3-4 weeks in the refrigerator, but like I said, we use it daily. I'm sure it would last longer if needed. If you make it and find it lasts for months, let me know!
Homemade Chocolate Syrup- 3/4 cup cocoa powder
- 1 cup sugar (Update: see comments for other sweetener options!)
- pinch salt
- 1 cup boiling water
- 1 tsp. vanilla
- Mix cocoa, sugar, and salt in a small saucepan. Stir in enough boiling water to form a smooth paste. Stir in remaining water.
- Bring to a simmer over medium heat, stirring often. Let simmer 2-3 minutes (I like the longer time as it makes the syrup a bit thicker), stirring occasionally.
- Remove from heat and add the vanilla. Let cool.
- Scrape it into a bottle or jar and store in the refrigerator 3-4 weeks (or longer?).
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