Chocolate Syrup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
I’m calling this a staple and not a desert, because in my house this IS a staple. This is based on a recipe from Amy Dacyczyn’s book The Complete Tightwad Gazette. Her recipes are always the best. I’ve changed it to be a bit easier to vary the quantity to get the amount you want.
Servings: 20
Ingredients
- 1/2 cup cocoa powder
- 1 cup water
- 2 cups sugar
- pinch of salt
- dash of vanilla
Instructions
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I put the cocoa and sugar in a saucepan and then I add boiling water. Whisk together and heat to boiling (or microwave) until smooth. About 3 minutes. Add the salt and vanilla. You can also add other extracts (peppermint anyone?). I’ve occasionally short-changed this one and not boiled it long enough. That made it a little lumpy — but it still tasted wonderful. Boiling just gives it that nice silky syrupy texture.
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(Always use caution when boiling in a microwave. I boil for 30 seconds and then stir CAREFULLY and watch for boil over.)
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Let it cool and store it in the refrigerator. It is supposed to last 2 months, but mine never stays in the refrigerator for that long. I put it in a salad dressing bottle and we put it on top of most of our deserts. You can make chocolate milk or the best mochas.
Recipe Notes
Whatever measure you choose to make a “part” your end result will be about 3 times that amount. Generally, use this ratio: 1 part cocoa powder 2 parts water 4 parts sugar pinch of salt dash of vanilla
