Homemade Chocolate Syrup
Based on the Food Network's website. Also includes tips from this Good Eats video, beginning around minute 3:15.
This recipe would make about 3 cups of syrup. You can halve the recipe and get about 1-1/2 cups of on-the-thick-side syrup.
INGREDIENTS
1-1/2 cups water
3 cups sugar
1-1/2 cups Dutch-processed cocoa
1/4 tsp kosher salt
2 Tbls light corn syrup
1 Tbl vanilla extract
PREPARATION
1. In a 2-quart pot, or saucier pan, bring water and sugar to a boil (takes 2-3 min). Quickly prepare other ingredients while this is heating.
2. Whisk in cocoa--slowly, followed by salt, and corn syrup. Whisk constantly and when cocoa is integrated into mixture, lower heat to medium. DO NOT SCORCH.
3. Reduce sauce until slightly thickened. For thinner sauce, about 2-4 min. For thicker sauce, about 6-8 min. REMEMBER: It will look thinner in the pot because it is hot. The sauce thickens significantly as it cools.
4. Just before removing sauce from heat, whisk in vanilla. Adding the vanilla too soon will make it evaporate, since it's mostly alcohol.
5. If lumps are obvious, strain into large measuring cup or other pourable container and cool to room temperature.
5. Pour into container that allows for easy pouring or spooning over dessert or into milk.
Here's the video (minute 3:15 or so)!
This recipe would make about 3 cups of syrup. You can halve the recipe and get about 1-1/2 cups of on-the-thick-side syrup.
INGREDIENTS
1-1/2 cups water
3 cups sugar
1-1/2 cups Dutch-processed cocoa
1/4 tsp kosher salt
2 Tbls light corn syrup
1 Tbl vanilla extract
PREPARATION
1. In a 2-quart pot, or saucier pan, bring water and sugar to a boil (takes 2-3 min). Quickly prepare other ingredients while this is heating.
2. Whisk in cocoa--slowly, followed by salt, and corn syrup. Whisk constantly and when cocoa is integrated into mixture, lower heat to medium. DO NOT SCORCH.
3. Reduce sauce until slightly thickened. For thinner sauce, about 2-4 min. For thicker sauce, about 6-8 min. REMEMBER: It will look thinner in the pot because it is hot. The sauce thickens significantly as it cools.
4. Just before removing sauce from heat, whisk in vanilla. Adding the vanilla too soon will make it evaporate, since it's mostly alcohol.
5. If lumps are obvious, strain into large measuring cup or other pourable container and cool to room temperature.
5. Pour into container that allows for easy pouring or spooning over dessert or into milk.
Here's the video (minute 3:15 or so)!
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