So. Hot. Need. Ice. Cream.
You can easily make your own chocolate syrup with just five ingredients. Photo by Laura Groch
With chocolate syrup, of course.
Here’s how to make chocolate syrup on the cheap, and without any artificial ingredients.
One of the things I like to do in this blog is to offer easier, cheaper ways to make food. We used to call them helpful hints; today they’re called “kitchen hacks.” (Whatevs.) It’s all still about saving money and time, and sometimes making things a bit more healthful.
I know: What’s so healthy about chocolate syrup? It’s full of sugar. Well, OK — too much sugar is bad for you, so please don’t eat the entire potful of chocolate syrup I’m going to show you how to make. (One pot is not 1 serving.)
But a tablespoonful, I think, will not kill you. And when you think about all the other ingredients that are NOT in this homemade syrup, it may even seem downright healthy.
From their website, here are the ingredients listed for a nationally known brand of chocolate syrup: high fructose corn syrup; corn syrup; water; cocoa; sugar; contains 2% or less of potassium sorbate (preservative); salt; mono- and diglycerides; xanthan gum; polysorbate 60; vanillin, artificial flavor.
This DIY recipe calls for cocoa powder (also called baking cocoa, not hot chocolate or hot cocoa mix), white sugar, water, vanilla extract and a pinch of salt. Pretty elemental.
Many recipes for chocolate sauces/syrups call for a cup (or two) of heavy cream. Sorry, I don’t do heavy cream in ANY recipe. (Just heavy ice cream. And actually, I prefer the slow-churned, not-quite-as-fatty kind. But I digress.)
This recipe is from allrecipes.com, sent in by someone named Zen K. I added just a half-pat of butter for a little richness, which was OK, but not really noticeable, so I might increase that the next time I make it, just to see what happens. I also plan to try almond extract instead of vanilla extract some time.
Fair warning: This syrup is not as thick and gooey as the kind you buy in those brown cans; it’s definitely runnier. But we think it’s just as tasty on top of our French silk or vanilla bean scoops. You might also enjoy this drizzled over strawberries or pound cake, or whatever else takes your fancy. I think it would also be good for making chocolate milk.
CHOCOLATE SYRUP
1 1/2 cups white sugar
1 cup cocoa powder (Note:not hot cocoa mix)
1 1/2 cups water
1 dash salt
1 teaspoon vanilla extract
1/2 teaspoon butter, if desired
In medium saucepan, combine sugar and cocoa powder. Mix well to blend the two. (If you don’t, the cocoa will fly all over the place when you add the water.) Add water and salt. Heat over low heat, stirring or whisking constantly until mixture starts to simmer. Remove from heat and stir the vanilla extract into the syrup; add butter, if using, and stir till melted. Serve warm, or cool and refrigerate for later use.
Makes a little more than 2 cups.
(c) copyright 2015 Laura Groch
beyondbites 
Love the simplicity of this recipe – and no, it’s not low-cal or healthy, but it’s got real ingredients and a little goes a long way.
We/ve been surviving on ice cream and salads for a couple of weeks now. And oh, yes, on fresh produce from our friends’ garden (bless them). I am so ready for cooer weather!
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Me too!!
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