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5 Minute DIY Chocolate Syrup

Posted on Mar 21, 2013

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Sometimes there’s nothing like a tall glass of icy cold chocolate milk to take you back to your childhood, right?   But have you ever read the label on a bottle of that old favorite, Hershey’s syrup?  A few of the starring ingredients are high fructose corn syrup, corn syrup, and preservatives – not exactly health food is it?  So, how to indulge without feeling guilty?

 

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Make your own syrup of course!   It takes just five minutes (faster than running up to the grocery store) and about five ingredients, which you probably have sitting in your pantry.   Not to mention it costs about half the price of a bottle of  store-bought.  Made with all natural sucanat sugar, this silky syrup has a hint of caramel, and its rich chocolate taste blows Hershey’s out of the water.  You’ll also get a bit of calcium, iron, potassium, vitamin B6 and chromium from the Sucanat, and flavonoids from the cocoa – which will make your taste buds and your body very happy.  Try it drizzled over ice cream or stirred into Greek yogurt too for a delicious treat.   I’m betting you’ll find all sorts of  excuses  ways to use it.

I adapted this recipe from Alton Brown’s cocoa syrup, which uses Dutch-process cocoa for an extra rich chocolatey flavor.  You’re five minutes away from the best chocolate syrup you’ve ever tried, so let’s get cooking shall we?

 

5 Minute DIY Chocolate Syrup

Prep Time: 1 minute

Cook Time: 4 minutes

Total Time: 5 minutes

Yield: approximately 2 cups of syrup

  • 3/4 cup water
  • 1 1/2 cups Sucanat sugar
  • 3/4 cup Dutch-processed cocoa
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon vanilla powder (optional)
  • 1/8 teaspoon sea salt
  • 1 tablespoon Lyle's golden syrup
  1. Add water and sugar to a small pot.
  2. Whisk continually over high heat, until sugar is completely dissolved and liquid begins to boil.
  3. Whisk in cocoa, vanilla extract, vanilla powder if using, sea salt and golden syrup.
  4. Continue whisking until the mixture is smooth and all of the cocoa powder is dissolved.
  5. Reduce heat to low and simmer for about 2-3 minutes until the sauce is slightly thickened.
  6. Strain the sauce into a small bowl and cool to room temperature.
  7. Pour sauce into squeeze bottles, a tightly capped bottle, or mason jar.
  8. Store sauce in the refrigerator for up to 3 weeks.
  9. Squeeze chocolate syrup into ice cold milk and stir, drizzle over your favorite ice cream, or swirl into Greek yogurt. Enjoy!

Notes

Lyle's golden syrup is an all natural syrup made from cane sugar, available at Whole Foods and Fresh Market.

If you don't have Lyle's golden syrup on hand, you can omit it and boil the syrup for a bit longer to achieve the desired consistency if necessary. It lends a delicious flavor and texture to the syrup, so if you're able to find it, it is highly recommended!

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