The Many Uses of Chocolate Syrup
Who doesn’t love:
- Vanilla ice cream with chocolate syrup
- Banana Splits with chocolate syrup
- Hot Cocoa
- Fruit with chocolate syrup?
This is a very simple chocolate syrup to pour over anything, or turn into hot cocoa. It makes quite a bit, so plan for a container to store it in.
This recipe will yield about as much as a bottle of commercially made syrup and costs pennies to make. Best of all, there are no added chemicals or preservatives. Of course it is high in sugar and cocoa powder and TASTE!!
5 ingredients on this stairway to Heaven!!
- 1 ½ cups water
- 1 ½ cups white granulated sugar
- 1 cup Cocoa Powder REAL
- 1 tsp Vanilla Extract
- 1 pinch salt
Pour water into a saucepan. Add sugar and simmer on low heat until sugar is dissolved.
Add Cocoa powder and salt to water and sugar mixture. Simmer on a medium low heat, whisking gently until the syrup starts to thicken.
When the mixture has thickened to your desired texture, and is shiny while stirring, remove from heat, add the vanilla and whisk to combine.
Pour or ladle syrup into a container for storage or to pour.
- Pour either hot or cold syrup over plain vanilla ice cream
- Pour either hot or cold syrup over vanilla ice cream with sliced bananas
- Use as the chocolate syrup on a banana split.
- Spoon either hot or cold syrup over sliced chilled fruits.
- For hot cocoa, pour 1 cup of syrup into 3 cups of hot milk.
My Favourite Hot Cocoa
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/3 cup hot water
- 1/8 tsp salt
- 4 cups milk Dairy or non-dairy
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract or 2 oz. Peppermint Schnapps
Combine the cocoa, sugar, water, Peppermint Schnapps (if using), and salt in a medium saucepan.
Over medium heat, stir constantly until the mixture boils. Cook, stirring constantly for 1 minute.
Stir in the milk and heat, but do not boil.
Remove from the heat and add vanilla and peppermint extract (if using); stir well. Serve immediately.
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