Make your own chocolate syrup from scratch simply and easily at home in just a few minutes to use on ice cream, desserts, pancakes or stirring into milk.
Homemade Chocolate Syrup
By Sue Lau | Palatable Pastime
My recipe of the day is for homemade chocolate syrup from scratch that is so quick and easy to put together. It tastes so much better than what you can buy in the bottle, and you know every single ingredient in it.
This is good on ice cream, obviously, but also excellent stirred into milk or drizzled over pancakes or desserts.
The chocolate syrup keeps well in the fridge stored in a canning jar.
Recipes like this chocolate syrup are part of the type of pantry staples I like making from scratch- and it also makes a nice food gift if you want to stir some up and put into a pretty jar and tie with a bit of ribbon. Who wouldn’t want to receive some as a hostess gift?
Yield: 1 cup
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup unsweetened baking cocoa
- 1 tablespoon butter
- pinch salt
- 1 teaspoon vanilla extract
- Whisk together the sugar, water, cocoa and salt in a small saucepan.
- Add butter to pan and bring to a boil, stirring constantly; boil one minute.
- Remove from heat and stir in the vanilla.
- Let cool then refrigerate until needed.
From the kitchen of palatablepastime.com
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Hi! Do you think I could replace the 1/2 cup water for 1/2 cup milk?
You could, but I think it has a longer refrigerated shelf life if you use water, since dairy is subject to go sour.