Canning: Homemade Chocolate Syrup
- Ready in: Cook: 10 M, Cooling: 10 M, Total: 20 M
- Complexity: easy
Delicious served warm over ice cream, like a hot fudge sauce. And it also makes perfect chocolate milk, just like the store-bought stuff!
Step by Step Directions
Whisk all ingredients in a saucepan over medium-high heat until clumps have been worked out and the mixture is smooth.
Switch to a rubber spatula and stir constantly, scraping around the sides and bottom of the saucepan.
As the mixture gets hotter and starts to bubble, reduce heat to medium and continue to stir for another 1-2 minutes until mixture has thickened slightly.
Remove from heat and allow to cool completely. Store at room temperature for a few weeks, but store in the refrigerator if you need to store longer.
Yields: 2 cups
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
You will get some serious air bubbles in this chocolate syrup. Which doesn’t affect the taste at all, but it is frustrating when you’re trying to take pictures of it (just me?!). If the air bubbles irritate you as much as they do me, here are a couple of things I found to do that help:
Minimize whisking as much as possible. You’ll have to whisk some, in the beginning, to get those cocoa clumps smoothed out. But after that’s done, switch to a rubber spatula and gently stir.
Transfer the chocolate syrup to a gallon-sized ziplock bag (this is also useful for speed-cooling the chocolate syrup by placing the bag in an ice bath). Press all the air out before sealing the bag, and then simply press out air bubbles by working the bag with your hands.
Store the syrup in a squeeze bottle. The air bubbles aren’t as evident when you squeeze the syrup out (as opposed to spooning it out).
This syrup is rich! A little goes a long way, which makes it especially cost-effective to make your own!
Use about 1 tablespoon of syrup to about 1 cup of milk for chocolate milk.