Homemade Chocolate Syrup
Homemade Chocolate Syrup is rich, delicious, and chemical free. It's one of those things we buy from the store that is actually really easy to make yourself.
Did you you know you could make your own chocolate syrup and that it is easy? Like so many things, it tastes so much better than store bought.
Through learning to make homemade chocolate syrup, I discovered there were different kinds of cocoa powder. The most common type of cocoa powder is natural cocoa powder. It's what you are getting from Hershey's cocoa powder.
The other type of cocoa powder is Dutch-process cocoa powder. It is a bit harder to find. Because I am in rural America, I have to order it. Dutch-process is the type you need for making chocolate syrup.
So what's the difference between natural and Dutch-process cocoa powder?
Both types start with cocoa beans. Both types the beans are fermented, dried, roasted and pressed to remove cocoa butter. What is left is a liquor. The liquor is dried and ground.
The different between the two is that the beans for the dutch process are washed in potassium carbonate to remove their acid before being fermented. The dutch process cocoa powder is a neutral.
Why is it important to use Dutch-process in making chocolate syrup?
The neutral cocoa powder dissolves in liquid much faster. This makes it perfect for making chocolate syrup.
📖 Recipe
Yield: 0
Chocolate Syrup
Homemade Chocolate Syrup is rich, delicious, and chemical free. It's one of those things we buy from the store that is actually really easy to make yourself.
Cook Time
20 minutes
Additional Time
1 hour
Total Time
1 hour 20 minutes
Ingredients
- 1 ½ cups water
- 3 cups sugar
- 1 ½ cups Dutch processed cocoa
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 2 tablespoon white corn syrup
Instructions
- In a medium sauce pan, mix water and sugar. Bring to a boil.
- While waiting for sugar mixture to boil, measure out cocoa, vanilla, salt & syrup. You will want them measured beforehand because it goes quickly once you start adding the ingredients.
- Once the sugar mixture is boiling, turn heat to medium. Whisk in cocoa. It will bubble up a lot!
- Once tame enough, add the remaining ingredients. Continue to cook & stir until reduced some. You want it to be slightly thicker. About 5 minutes.
- Strain into a bowl and allow to cool about an hour. Pour into a container and refrigerate. It's great on ice cream or in milk.
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I found a recipe on pinterest that doesn't have corn syrup. It just has the other ingredients listed above. Tastes great! My girls haven't noticed a difference, and I poured it into the bottle we had just emptied (after washing it.) Makes me feel good to know they aren't getting all those chemicals!