This is the BEST chocolate syrup ever!!. It really is better than the store-bought brands. I kept tasting and tasting it. Plan to see what the grandkids think Christmas morning with their pancakes and hot chocolate.
Yum. Easy -better than the syrups you buy. The recipe is for a sweet milk-chocolate version (typical kid fair). And it is exactly that. The second time I made the recipe I doubled the cocoa, and that version is a darker, deeper chocolate flavor (more to my family’s taste). But both versions are winners.
This is great! I used goat milk and just normal beet-sugar and table salt. You were not kidding about it wanting to boil over, am glad I kept a close eye on it. Made hot chocolate with the dregs in the pan as to not waste any and it was perfect. Then used half to make frozen yogurt fudgesicles.
We were out of chocolate syrup for our homemade vanilla ice cream and decided to try this recipe. As my 10 year old daughter said: “This was a awesome recipe and a fun one. It turn out awesome ;).” We will definitely be making it again and maybe even giving up store bought chocolate syrup!
Pin for Later:
Ingredients:
3/4 cup cocoa powder…
1 1/4 cups water
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
My husband loves chocolate milk, and I didn’t want to keep on buying chocolate milk or chocolate syrup, so good thing I found this recipe! First time I made it, I made it as is and it was pretty good but much too sweet. So the next time I made it, I did what most everyone suggested, cutting back the sugar (I used regular cane sugar) to 1 1/2 cups, and I still think it’s too sweet. So the third time I made it, I used barely a cup of sugar and I think I got that bittersweet taste I was after. Great recipe!
Ingredients:
3/4 cup cocoa powder…
1 1/4 cups water
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
Dash salt
Directions:
Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.
Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.
Stir constantly with a whisk or a wooden spoon until it boils.
Allow it to boil for 1-2 minutes.
Remove from heat.
Add vanilla.
Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.
Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!
Pin for Later:
Source: allrecipes.com