There came a time in my life when I found myself no longer satisfied with buying large corporate made foods. This largely included fast food, but also means no Kraft products, and in this particular context- no Hershey’s Syrup.
This recipe is adapted from Alton Brown’s recipe for Cocoa Syrup from the Art of Darkness II: Cocoa. I round out the flavor with a touch of coffee and use honey instead of corn syrup as a secondary sweetener. This recipe comes at a time when cooks are being offered a dizzying array of specialty cocoas from all over the world. Perhaps a chocolate syrup tasting party is in due order?
In a sauce pan over medium heat combine:
- 3/4 cup of water
- 1 1/2 cups of sugar
Stir occasionally, helping the sugar crystals to dissolve in the water.
Bring to a gentle boil and whisk in:
- 3/4 cup of dutch processed cocoa powder
- one pinch of salt
- one Tbs of honey
Continue to cook allowing the syrup to reduce and thicken, 3-5 minutes.
Remove from the heat and stir in:
- 2 tsp vanilla extract
- 2 tsp of coffee extract
Allow to cool and strain into a clean squeeze bottle.
Enjoy in chocolate milk, chocolate sorbet, and any where else you would use chocolate syrup.