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Chocolate Syrup
This homemade chocolate syrup recipe is rich and versatile, and the process is nearly as easy as running to the grocery store for a bottle of Hershey's.
👥 1 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 10 min👤 Melissa Roberts📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Combine ½ cup sugar and 1 cup water in a medium saucepan and bring to a boil over medium heat, whisking until sugar is dissolved. Whisk in ⅔ cup unsweetened cocoa powder, preferably Dutch-process, and ¼ tsp. kosher salt and simmer, whisking, until slightly thickened, about ⏱️ 3 minutes. Remove from heat and add 1 tsp. vanilla extract, then cool to room temperature (syrup will continue to thicken). Do ahead: Store chocolate syrup in an airtight container (such as a glass jar with a tight-fitting lid), refrigerated, for up to 2 weeks. Editor’s note: This recipe was first printed in the August 2003 issue of ‘Gourmet.’ Head this way for our favorite hot fudge sauce recipe and more soda fountain essentials →
. vanilla extract1 tsp
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