Homemade Chocolate Syrup

Chocolate syrup is a staple around here, because we are a family of chocoholics. It’s a versatile medium to keep on hand; I baste the layers of a gf/df chocolate cake to keep them moist, I paint a brush stroke of chocolate syrup on a plate before adding my dessert and fruit during dinner parties, it sweetens our milk/almond milk and even goes on top of ice cream every now and then.

Store bought chocolate syrup is a waste of money and can’t even compare in flavour to syrup you’ve made at home. Their ingredients: sugar, water, maltodextrin, cocoa, color, salt, citric acid, potassium sorbate, vanillin, ferric phosphate. Mostly these ingredients are okay, but ferric phosphate is something organic farmers use as a snail pesticide. It’s also banned for use as a food ingredient by the European Union. Maltodextrin, a highly processed sugar, is approved by the FDA, but is considered habit forming and does contain gluten so those with gluten allergies need to avoid it.

Now my ingredients: Cocoa, vanilla, sugar, water.

The best part, is that homemade syrup just tastes way better and you use so much less! It takes 8 minutes tops to make from start to finish and probably costs about $1 to make just over a cup and a half of it, and you know exactly what you’re eating/drinking when you use it.

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Homemade Chocolate Syrup
Makes approximately 1 1/2 cups

1 cup brown sugar
1 cup water
1/2 cup good quality cocoa powder

Place the sugar and water in a small saucepan and bring to a simmer on medium high heat. Once the sugar has dissolved and it is about to boil, add the cocoa powder and 1 teaspoon of vanilla extract. Stir and then allow the mixture to simmer for 5 minutes, on medium to low heat. Make sure it is simmering and not boiling, you will want to watch your stove top settings the first time and make notes for yourself.

After 5 minutes, remove from heat and let it cool slightly. Pour into a clean jar and store it in the fridge. As it cools, it will continue to thicken slightly (although you can use it right away).

The amounts in this recipe are my personal preference for flavor, I find the syrup has a nice deep chocolate flavor. I stir a teaspoon into my coffee as well, I just love it! For a less intense flavor you can use 1/4 cup of cocoa instead, everything else including cooking time stays the same. Enjoy!

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