Sunday, September 18, 2011

Chocolate Syrup

Okay, so this one might be a little thin for writing, but it's still a great sauce.  Why go out and buy Hershey's syrup when you can make it at home?
This recipe is from CDK Kitchen.  It turned out great and needed no changes - I simply elaborated on the process.
This is a quick and easy recipe.  Great for chocolate milk, pancakes, and of course, ice cream!

Chocolate Syrup

1/2 cup Hershey's unsweetened cocoa powder
1 cup sugar
1 cup water
1 tsp vanilla extract
1/8 tsp salt (optional)

1.  Whisk the cocoa powder and sugar together in a medium saucepan.  Whisk in the water.

2.  Set the pan over medium heat.  Bring the mixture to a boil, stirring often.  Reduce the heat and keep at a strong simmer for one minute, stirring constantly.

3.  Remove the pan from the heat.  Stir in the vanilla extract.

3.  Transfer the sauce to a bowl and allow it to come to room temperature (if you're in a hurry, you can put it in the freezer, stirring every 10 minutes until cool).  Cover and chill until ready to use.

*When hot, this sauce is very thin.  It doesn't reach it's proper flavor or consistency until it cools!

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