Homemade Chocolate Syrup
This delightful homemade chocolate syrup is a rich and versatile treat perfect for drizzling over ice cream, pancakes, or using in milkshakes. With just a few simple ingredients, you can create a delicious syrup that rivals any store-bought option.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Measuring cups
- 1 Measuring spoons
- 1 Airtight container for storage
Ingredients
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup water
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
- In a medium saucepan, combine the granulated sugar and unsweetened cocoa powder. Whisk them together to ensure there are no clumps.
- Add the water and light corn syrup to the saucepan. Whisk until combined.
- Place the saucepan over medium heat and bring the mixture to a simmer, continuously whisking to prevent burning.
- Once it reaches a simmer, reduce the heat to low and let it cook for about 5-7 minutes, depending on your desired thickness.
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
- Let the syrup cool for a few minutes before transferring it to an airtight container for storage.
- Store the homemade chocolate syrup in the refrigerator for up to 2 weeks.
- If the syrup becomes too thick after chilling, you can reheat it gently and add a little water to achieve the desired consistency.
- Adjust the sweetness by adding more or less sugar according to your taste.
Notes
Store the homemade chocolate syrup in the refrigerator for up to 2 weeks.
If the syrup becomes too thick after chilling, you can reheat it gently and add a little water to achieve the desired consistency.
Adjust the sweetness by adding more or less sugar according to your taste.