Homemade Hershey's Chocolate Syrup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I started making this to use in my daughter's chocolate milk, since I am not a fan of HFCS, and a teeny bottle of organic chocolate syrup was over $4. I double the batch and store in a 32 oz rubbermaid chug bottle. You can store this in the fridge in any CLEAN container with a spout for several months. Ingredients:
1/2 cup packed cocoa powder (i use organic) |
1 cup water (i use bottled) |
2 cups sugar (i use organic cane sugar) |
1/8 teaspoon salt (i use kosher salt) |
1/4 teaspoon vanilla extract (i use organic) |
Directions:
1. Whisk cocoa powder and water together thoroughly in a large saucepan.
2. Heat and whisk to dissolve the cocoa. (I use medium-low heat).
3. Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
4. Bring to a boil and boil for 3 minutes. Be sure to watch this VERY carefully. Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner.
5. Remove from heat and stir in salt and vanilla extract.
6. Let cool completely and skim off any skin that may have formed.
7. Pour into a clean/sterile jar with a spout and store covered in the refrigerator.
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