This stuff is AWESOME! If you like dark chocolate that is…
I followed the recipe that I found here at Foodie with Family site, but I changed up the ingredients and used this:
The recipe calls for turbinado sugar, and I used ‘Sugar in the Raw’ brand – and my grocery store did indeed carry the cheap little squeeze bottles for a buck or so.
I think I made mine an eensy bit too thick as after it’s refrigerated it’s a little hard to squeeze it out. I may just cut down the opening so it’s a little wider to fix that.
I highly recommend using the syrup for the Coffee Milkshake recipe at Foodie with family, it is SO SO good.
I am including my modified version of the Foodie with Family recipe below.
Homemade Chocolate Syrup – modified recipe to Dark Chocolate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
This simple homemade DIY chocolate syrup delivers a mega punch of deep, dark, and chocolatey flavour for drizzling on ice cream, stirring into milk, blending into Coffee Milkshakes , or whatever else your chocolate-loving heart desires.
1 ½ cups water
3 cups raw sugar
1 ½ cups Hersheys Special Dark cocoa powder – blend of natural and dutched cocoas
1 ½ tablespoons vanilla extract (preferably homemade)
¼ teaspoon kosher or sea salt
2 tablespoons light corn syrup or mild honey
Bring water and sugar to a boil in a medium-to-large saucepan (this will expand as it boils in later stages of the recipe), stirring until sugar is dissolved.
Whisk in the remaining ingredients until the cocoa powder is also dissolved. Return to a boil, then lower the heat and simmer until slightly thickened, about 5-8 minutes. You do not want to boil it until it is very thick, as it will become even more viscous as it cools.
Pour the hot syrup through a fine mesh strainer and let cool to room temperature before transferring into squeeze bottles.
Notes: Dutch-processed cocoa powder is used here because it dissolves more easily in liquids than common (a.k.a. natural) cocoa powder; No matter what its other benefits, a homemade chocolate syrup that is gritty isn’t what we want. Dutch-processed cocoa powder is generally easy to find in grocery stores with well-stocked baking sections and in bulk food stores. I use raw sugar in this recipe because I like the added depth of flavour and touch of caramel it contributes. If you cannot find it easily (it is also sold under the names turbinado, sugar-in-the-raw, and demerara) you can substitute white granulated sugar for it. You can get squeeze bottles at big box stores or in the kitchen notions sections of grocery stores. If you use an opaque ketchup or mustard bottle to store your syrup, remember to label it so you don’t forget what’s in there at an inopportune moment. While chocolate syrup is good on many things, hot dogs and hamburgers are not among them.