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?
Chocolate Syrup
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.
9 Comments
Mm… I just love homemade syrup. I’ll have to try Alton’s recipe when I run out of the Alice Medrich stuff I still have in the fridge!
Oh, I’ve never heard of Alice Medrich before, thanks! I’m seeing a ton of praise for her low-fat chocolate cookbook.
Your syrup recipe looks really similar to this one…
–McAuliflower
Alice Medrich’s recipes are great. And I just love her low fat cookbook. It’s sort of hard to find (I think it’s out of print), but very useful. There’s a recipe for lemon curd that only uses 1 egg! Now, I love my usual egg yolk and butter laden curd, but I was surprised at how tasty it is.
Love the chocolate syrup party idea!
oh wow. what a wonderful find. i am so thankful that you stumbled upon Nakedjen tonight and left a calling card. because now i have found you! and this fabo site with all things delectable.
and as i spend a week every summer in eugene at that wonderful fair, well, now i know where to look for places to actually eat when the fair is not on.
lovely yummy site. absolutely.
Glad you’re enjoying it! I can’t wait for the Oregon Country Fair!
–McAuliflower
Can’t wait to try this. I had just added choc syrup to my shopping list, but I’m going to make this recipe instead!
Any idea on how long it will keep?
Oh, good question!
I’ve kept a bottle of this (a double batch) in an old syrup bottle for around 6 months in the refrigerator. The high sugar content helps preserve it- kid of like those ever lasting jars of jam in the fridge (I’m assuming I’m not the only one with these lurking around).
— McAuliflower
what a nifty idea–I’ve long wondered how to make my own chocolate syrup–will have to try it! Thanks.
OMG
I just made this, I am eating it on vanilla ice cream right now…. mmmm
My boyf ” chocolate syrup.. You made chocolate syrup” then nothing…. except 1 clean bowl he placed in front of me.
Yay (this was after he said he was too full 
)
*grin* I just had some drizzled on frozen cherries as a healthy snack. -Delish
–McAuliflower
[...] use this chocolate syrup to make your own iced mocha [...]
