Home Made Chocolate Syrup
This post is a belated Happy Birthday memory for my father. One of my favorite things while growing up was breakfast. Dad’s favorite was chocolate milk, toast with cherry preserves, and pancakes with sausage. It had to be Hershey’s Dark from a small can.
- 1/2 cup pure unsweetened dark cocoa
- 1 cup tap water Brita filtered
- 2 cups vanilla sugar
- 1/8 teaspoon sea salt or pink salt (Himalayan)
- 1/2 teaspoon vanilla extract
Find a 2 quart saucepan. In it, mix the cocoa and water with a wire whisk or fork. Heat the chocolate water over medium heat, stirring occasionally. Add the sugar and continue to stir until the sugar dissolves. Bring the mixture to a full rolling boil. Reduce the heat to medium low and boil for a full 3 minutes. Remove the syrup from the heat.
Add the salt and vanilla, stirring to blend. Pour the syrup into a clean pint-sized canning jar, or a clean glass catsup container. Put a good lid on the jar and store it in the fridge.
Use this chocolate syrup to make chocolate milk, or serve it over ice-cream. This is remarkably similar to Hershey’s Chocolate Syrup in the can.
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