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.
So what’s the difference between natural and Dutch-process cocoa powder?
Why is it important to use Dutch-process in making chocolate syrup?
- 1 1/2 cups water
- 3 cups sugar
- 1 1/2 cups Dutch processed cocoa
- 1 Tbsp vanilla
- 1/4 tsp salt
- 2 Tbsp white corn syrup
- 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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