It’s June in CT, so the weather varies from hot back to chilly, but when it’s hot, I am still making ice cream desserts using chocolate syrup. The other day I ran out to the store to find more. For the first time I checked the ingredients on several bottles of chocolate syrup and was appalled by some of their ingredients. Hmm, I wondered. Maybe I could make my own home made chocolate syrup.
After googling around for chocolate syrup recipes, I had a general idea of how to make it, but most recipes called for huge amounts of sugar. I wondered if I could reduce the sugar and still come out with a home made chocolate syrup that would thicken and remain thickened for at least a week in the fridge. I hate to waste ingredients, especially in summer when teachers are not paid (sob), but having chocolate syrup on hand was too vital to my summer quality of life, so in the end I decided to risk making it my own way.
Well, folks, I am happy to tell you that you can make a dark, chocolatey, thick and sweet home made chocolate syrup from scratch that rivals anything you buy in the store, using a small amount of sugar to boot. My version is not only delicious, but for those who care, it contains no dairy products, eggs, or high fructose corn syrup. (I don’t really know where you would buy high fructose corn syrup. I suspect only high production factories have a clue where to get it, but it is very popular today to say that that ingredient is not in your recipe.) My recipe only contains four ingredients, but it delivers so much for the little it calls for.
1/3 cup white sugar
1/3 cup cocoa powder
1 cup almond milk
1 tsp pure vanilla extract
Pinch of salt
In a heavy two quart saucepan, place the sugar, cocoa and salt. Slowly stir in the milk using a wooden spoon or a whisk.
When the dry ingredients are well incorporated into the milk, it should look like a dark, syrupy liquid. Turn the heat to medium and bring the mixture to a boil, stirring constantly the entire time. Four or five minutes. When the mixture comes to a boil, reduce the heat to low and continue to stir and simmer until the mixture thickens. About 3 to 5 more minutes.
Pour the syrup into a glass jar and place in the refrigerator. My jar is an old salsa jar with the label removed. The syrup lasts quite awhile in the fridge, but I am not exactly sure how long because after a week, it was all gone. It tastes divine on cut up fruit, on small scoops of ice cream, in a cold glass of milk and on and on.
Since the sugar content is much lower than other recipes that call for two cups of sugar or more, the calorie count is low as well. One cup of syrup is 350 calories and one tablespoon of syrup is 22 calories.