Hershey’s. Nestle. Santa Cruz Organic. Ah!Laska. Dagoba. What do these syrups have in common? (Besides some form of chocolate?) Some are conventional. Some are organic. Fair trade. But all of them are packaged in plastic squeeze bottles. How can products can be labeled organic when they are packaged in plastic? Shouldn’t chemicals from plastic packaging be considered in organic certification?
Well anyway, Michael and I need our chocolate syrup in order to be happy. So I found a very simple recipe and have tweaked it to perfection.
Homemade Chocolate Syrup Recipe
1 cup cocoa powder (unsweetened) (Purchased from bulk bin in my own container.)
2 cups sugar (From bulk bins — I use 1/2 dark brown sugar and 1/2 granulated sugar.)
1/4 teaspoon salt (Bulk bin.)
1 cup cold water (Tap, of course!)
1 tablespoon vanilla (Glass bottle with small plastic cap.)
Combine cocoa and sugar and blend until all lumps of cocoa are gone. Add water and salt and mix well. Cook over medium heat and bring to a boil slowly, stirring constantly. Continue stirring on the stove for just a couple more minutes, being careful not to let the sauce burn on the bottom of the pan. The sauce should still be fairly runny. Remove from heat and let cool. The sauce will thicken up as it cools. When cool, add vanilla.
Nowadays, we keep our chocolate syrup in a glass syrup pitcher in the refrigerator. The syrup should not be too thick to pour.
Note: This is NOT fudge sauce. It is syrup and will not be as thick as fudge, which necessarily contains fat, and lots of it! This syrup is great for chocolate milk, hot cocoa, ice cream topping, or putting on cereal. Never heard of that? Ask Michael.
Note: This post last updated on 05/29/2012.