Adapted from the recipe in The Tightwad Gazette II.
Ingredients:
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
1 teaspoon cornstarch dissolved in 1 teaspoon water
Combine the cocoa powder and the water; stir over low heat until the cocoa dissolves.
Add the sugar and stir until it dissolves. Boil gently for 3 minutes, then add the salt and vanilla. Finally, stir in cornstarch mixture to thicken. Break your husband's heart when he finds out you aren't making brownies. Promise to make brownies tomorrow for dessert.
Pour into a clean jar, and store in the fridge. Chocolate craving satisfied!
THANK YOU for this! I am totally making a batch once I'm back in the kitchen. We run out of chocolate syrup all the time!
ReplyDeleteI'll definitely be trying this. Chocolate milk is my recovery drink after running each morning, so I go through a lot of syrup.
ReplyDeletehow long is the syrup good for? i can't imagine it would last long bc it looks so good.
ReplyDeleteI’ve made a similar recipe (minus the cornstarch) multiple times. It keeps for about six months without an odd taste, but sugars do start to crystallize by the end of month one. The crystals make a crust on the bottom of the container and they don’t really mix back in well.
DeleteYou could try placing the container, as long as it is heat resistant into slow boiling water to melt the crystallized sugars and reincorporate them into the syrup with some stirring.
DeleteI was wondering the same thing- how long is this good for?
ReplyDeleteI haven't had a batch last long enough to spoil, but I'd guess it would keep in the fridge for about a month.
ReplyDeleteThank you! Thank you! We've been trying to make chocolate syrup because the store-bought stuff all contains HFCS - and who knows what else?
ReplyDeleteLooks great and easy! I've pinned this recipe so I can make it soon!
ReplyDeleteThis looks so good! I wonder if you could can it?
ReplyDeleteGood question! I'm still learning about canning, so I'd say you should freeze it if you end up with too much. Although is there really such a thing as too much chocolate syrup? Hee hee hee.
DeleteThanks for this great recipe. I haven't had the Hershey's syrup in a long time because of the HFCS. You've made my day!
ReplyDeleteAwesome!!! My kids are going to love this!
ReplyDeleteLooks yummy! Is there a variation without using the cornstarch? Most corn is GMO.
ReplyDeleteArrowroot powder might work, but I haven't tried it. If you do, please let us know how it works!
Deletei would think u could can it if u can can milk ect.. but usda might say no lol but out granparents or parents are fine and didnt even have those kind of regulations um but if canning i would do it in pressure canner
ReplyDeleteI'm going to make this tomorrow! My honey and I are both lactose intolerant and we have a hard time finding choc milk. No more buying choc in plastic bottles! Thanks so much for sharing!!!
ReplyDelete