COCOA SYRUP
Steps:
- In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!
EASY HOMEMADE CHOCOLATE SYRUP
This rich, dark chocolate syrup is better than Hershey's! With just 5 ingredients and 10 minutes, you'll have your own homemade chocolate syrup. Recipe as written makes a nice dark chocolate version; add more sugar for a sweeter sauce.
Provided by Kare for Kitchen Treaty
Categories sauce
Time 10m
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
- Continue boiling until mixture thickens, about 3 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
- Remove from heat and stir in the vanilla. Cool. Taste again. If it's not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
- Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.
Nutrition Facts : ServingSize 2 tablespoons, Calories 126 kcal, Sugar 25 g, Sodium 149 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 31 g, Fiber 4 g, Protein 2 g
CHOCOLATE SYRUP
This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.
Provided by Zen K.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 21.7 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 25.9 mg, Sugar 18.9 g
CHOCOLATE MILK
Making chocolate milk from scratch is fast, easy and delivers a deep chocolate flavor. The base syrup here doubles down on chocolate, combining unsweetened cocoa powder with chocolate containing 100 percent cacao. Their bitter edge balance the sweetness nicely. The syrup is also quite versatile: Feel free to use it in coffee, cocktails and even soda water if that's your thing.
Provided by Genevieve Ko
Categories non-alcoholic drinks
Time 10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine sugar, salt and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar and salt, then add the cocoa powder while whisking. Whisk until smooth. Remove from the heat and add the chocolate. Whisk until melted, then whisk in the vanilla. Transfer to a jar and refrigerate until room temperature. If you're in a rush, you can transfer the syrup to a heatproof bowl set in a larger bowl filled with ice and water. Stir until room temperature.
- Stir or whisk 2 tablespoons syrup into 1 cup whole milk. Add more syrup to taste. Repeat with remaining cups.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 166 milligrams, Sugar 31 grams
COCOA SYRUP
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Provided by Claire Saffitz
Categories Bon Appétit Chocolate Dessert Christmas Kid-Friendly Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- Cook sugar and 1/4 cup water in a small saucepan over low heat, stirring until sugar is dissolved. Remove from heat; add cocoa powder and almond extract and whisk until smooth.
- Do Ahead
- Syrup can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before using.
EASY CHOCOLATE SYRUP
This recipe is not only easy to make, it's delicious and beats buying chocolate syrup. We farm in partnership with my husband's parents-this recipe is my mother-in-law's.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, stir together sugar and cocoa. Add water; bring to a boil. Add vanilla. Chill. Store in the refrigerator.
Nutrition Facts :
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