There is nothing sweeter than homemade chocolate syrup over ice cream. Once you start making your own chocolate syrup you’ll never go back to the stuff in the grocery store. No high fructose corn syrup, no funny preservative, and I bet you have all of the ingredients in your pantry right now. This syrup also packages well and lasts for several months in the fridge which makes it the perfect make ahead gift.
Makes 1 pint
- 1/2 cup unsweetened or Dutch-processed cocoa powder
- 1 cup water
- 2 cups granulated sugar
- 1/8 teaspoon Diamond kosher salt
- 1/4 teaspoon pure vanilla extract
Mix cocoa powder and water in a medium sized saucepan.
Heat on medium heat until the cocoa powder is dissolved.
Slowly stir in the granulated sugar and keep stirring until dissolved. Make sure to stir slowly to keep air bubbles from forming.
Bring the mixture to a boil and boil for 3 minutes. The mixture will puff up dramatically once it starts bubbling so be careful while you continue to stir.
After boiling for 3 minutes take the chocolate off the heat and stir in the Diamond kosher salt and vanilla extract.
Let cool 1 hour for a thin syrup or 2 hours for a thick syrup.
Pour through a funnel into a 1 pint mason jar.
Spoon over some homemade ice cream and bask in the glory of your handiwork.
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