Tuesday, February 14, 2012

Chocolate Syrup

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It's not that I'm an all-natural, no nonsense, organically obsessed foodie. Let's be honest, I'm american and I love a few preservatives every now and then. But when I read through the labels on my favorite ice cream toppings, things get a little gross...and confusing. I mean really, what do they really mean by "chocolate flavored" and "polycarbonate double helixed monounsaturated diphosphides"? Okay, that last one might not be straight from the ingredients label. But do we really need all that stuff to get a real chocolate flavor? And all the food coloring?


Here's a simple recipe for a simple pleasure. Just your regular, run of the mill, no preservatives added, homemade rich chocolate syrup. Drizzle it on ice cream, in chocolate milk or serve it warmed up as fondue for your soon-to-be chocolate covered strawberries and/or fingers. But whatever you do, you better enjoy it while it lasts!

Chocolate Syrup [click to print]
Makes about 2 cups

1-1/4 c. sugar
1 c. cocoa powder
1 c. water
2 tsp. vanilla extract
1/4 tsp. salt

Sift cocoa into medium saucepan. Whisk in sugar and salt. Add water and cook on medium heat. Bring mixture to a boil for 4-5 minutes, until mixture is slightly thickened. Stir frequently to prevent scalding. Remove from heat. Allow mixture to cool about 5 minutes before adding vanilla. Store in airtight container in fridge.

Source: 52 Kitchen Adventures


  1. Nice and dark! How long will this keep?

    1. It should last about 2-4 weeks if you keep it stored in the fridge in an airtight container...if it lasts that long!

  2. Looks great! I especially love your 2nd photo with the colorful sprinkles.

    I'm so glad you enjoyed the recipe! It's one of the most popular ones on my blog. There's just something about making your own chocolate syrup without all the weird, unpronounceable ingredients (what the heck is "polycarbonate double helixed monounsaturated diphosphides" anyway?).


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