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A cinch to make (and you can pronounce all the ingredient names), this Homemade Chocolate Syrup is delicious and versatile!
It’s still #Choctoberfest, everyone! That means that we have one more week (this week) full of chocolate posts – including this one for Homemade Chocolate Syrup. This is my final recipe for Choctoberfest – can’t wait for next year!
I love to make what I call “pantry ingredients” from scratch, mainly “because I can” but also because I like to know what is in the things we consume. This Homemade Chocolate Syrup was originally used as part of my homemade coffee creamer, but has evolved to being more of an every day item used for other things as well.
[Tweet “Make your own #homemade #chocolate #syrup! Get the easy #recipe here! “]
This particular recipe is my favorite because it’s quick to make, and doesn’t make a ton of it for me to store in the fridge. Since it’s so easy, I can make it whenever I run out!
What’s in it then?
A few simple ingredients – some sugar, water, cocoa powder, a little salt and vanilla…and a tiny bit of cornstarch.
So, what to use it for?
Drizzling on desserts – maybe a sundae topping, or to make your own chocolate milk, like I did! Here’s my sweet son doing a little recipe testing. He’s generous like that.
Imperial sent me 40lb of sugar to get me through #Choctoberfest. Aren’t they …. sweet? hur hur hur. Sorry, couldn’t resist that one.
Want more chocolate? Of course you do!
Want the recipe? Of course you do!
Homemade Chocolate Syrup
Whisk together the sugar and cocoa powder in a saucepan, then whisk the water in to make it smooth.
- Add salt, and heat over medium heat until boiling, then turn the heat down and simmer for a few minutes.
- Remove about a tablespoon of the mixture, and mix with the corn starch.
- Blend the corn starch mixture back in with the vanilla, and simmer for a few more minutes until thickened - be careful not to burn, keep it low!!
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