Cocoa Syrup Food

EASY HOMEMADE CHOCOLATE SYRUP

Easy Homemade Chocolate Syrup image

This rich, dark chocolate syrup is better than Hershey's! With just 5 ingredients and 10 minutes, you'll have your own homemade chocolate syrup. Recipe as written makes a nice dark chocolate version; add more sugar for a sweeter sauce.

Provided by Kare for Kitchen Treaty

Categories sauce

Time 10m

Number Of Ingredients 5

Ingredients

1 cup good quality unsweetened cocoa powder
1 cup granulated sugar
1 cup cold water
1/2 teaspoon kosher salt (or to taste)
1 tablespoon pure vanilla extract

Steps:

In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
Continue boiling until mixture thickens, about 3 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
Remove from heat and stir in the vanilla. Cool. Taste again. If it's not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Nutrition Facts : ServingSize 2 tablespoons, Calories 126 kcal, Sugar 25 g, Sodium 149 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 31 g, Fiber 4 g, Protein 2 g

HERSHEY'S CHOCOLATE SYRUP

Hershey's Chocolate Syrup image

I got this recipe from CopyKat. I guessed on the serving amount, as it differs from person to person depending on taste.

Provided by Mindi Bunch

Categories Low Protein

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup cocoa (Hershey's obviously)
1 cup sugar
1 cup water
1 teaspoon vanilla extract
1 dash salt

Steps:

Combine cocoa, sugar, and salt in a saucepan.
Add water, and mix until smooth.
Bring this mixture to a boil.
Allow it to boil for one minute, be careful this does not over boil.
Remove from heat, when this cools add the vanilla.

CHOCOLATE SYRUP

Chocolate Syrup image

This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.

Provided by Zen K.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 5

Ingredients

1 ½ cups water
1 ½ cups white sugar
1 cup cocoa powder
1 dash salt
1 teaspoon vanilla extract

Steps:

Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 21.7 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 25.9 mg, Sugar 18.9 g

COCOA SYRUP

Cocoa Syrup image

Provided by Alton Brown

Categories dessert

Time 20m

Yield 5 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

Steps:

In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!

CHOCOLATE SYRUP

Chocolate Syrup image

This chocolate syrup is delicious over ice cream or as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup syrup).

Categories Condiment/Spread Sauce Chocolate Quick & Easy Boil Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 cup water
1/2 cup sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

ALTON BROWN'S COCOA SYRUP

Alton Brown's Cocoa Syrup image

Who needs store bought syrup anymore. This tastes much better! I have made it many times. Use it for ice cream, chocolate milk, on top of brownies, or chug straight from the bottle...no, I would never do that. ;) This recipe came from the Food Network website where it rates a solid five stars.

Provided by Molidol

Categories Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

Steps:

In a medium or large pot, bring water and sugar to a boil.
Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved.
Reduce sauce until slightly thickened.
Strain and cool to room temperature.
Pour into squeeze bottles.
Keep in the fridge.
One serving equals about 1/2 cup.

COCOA SYRUP

Cocoa Syrup image

Homemade cocoa syrup comes together in just 20 minutes for a rich and chocolatey treat best drizzled over ice cream or mixed into chocolate milk. I find most chocolate syrups too sweet. This version ha a nice bitter balance like Bosco did 30 years ago. This recipe first appeared in Season 5 of Good Eats and was updated in Season 1 of Good Eats: Reloaded. Photo by Lynne Calamia

Provided by Level Agency

Categories Sweets

Time 20m

Number Of Ingredients 6

Ingredients

1 1/2 cups water
3 cups sugar
2 tablespoons light corn syrup
1 1/2 cups Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon kosher salt

Steps:

Bring the water, sugar, and corn syrup to a boil over medium heat in a 3-quart saucier. Decrease the heat to low and gradually whisk in the cocoa powder. Continue to whisk until all the cocoa has been incorporated. Cook until slightly thickened, about 5 minutes. Remove from the heat and add the vanilla and salt. Let cool for 15 minutes, then pour into squeeze bottles using a funnel. Store in the refrigerator.
To use, place the squeeze bottle in hot water for 10 minutes. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!

COCOA SYRUP

Cocoa Syrup image

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

Provided by Claire Saffitz

Categories Bon Appétit Chocolate Dessert Christmas Kid-Friendly Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Makes about 1/4 cup

Number Of Ingredients 3

Ingredients

1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon almond extract

Steps:

Cook sugar and 1/4 cup water in a small saucepan over low heat, stirring until sugar is dissolved. Remove from heat; add cocoa powder and almond extract and whisk until smooth.
Do Ahead
Syrup can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before using.

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