Don’t you just I love it when something homemade turns out just as good and cheaper than the store-bought kind. In this case, it’s bye-bye, Hersheys and hello Chris’ homemade chocolate syrup! This do-it-yourself syrup has a rich chocolate flavor and has a nice smooth texture. It is fat-free and does not contain any high-fructose corn syrup. It does contain a couple of tablespoons of corn syrup to prevent the crystallization of the sugar. So not only does it taste great, but it’s also healthier, too! If only I could think of healthy items to drizzle it on, but I digress….
Obviously, this syrup is perfect for making chocolate milk or hot chocolate. Chris wisely stored the syrup in squeeze bottles so it is perfectly easy to drizzle some on ice cream, bananas, strawberries, and other fruit. Best of all, it is great for making my morning mocha!
While the recipe called for Dutch-processed cocoa powder, Chris used natural cocoa since it was what we had in the pantry. If you’re curious about the difference between the two, David Lebovitz does a great job of explaining it in this post.
Homemade Chocolate Syrup
Yields 5 cups
1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa powder (natural cocoa works just fine)
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
Bring water and sugar to a boil in a small pot. Add cocoa powder, vanilla extract, salt, and corn syrup and whisk until cocoa powder is dissolved. Reduce the sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles.
Adapted from a recipe from Alton Brown.
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