Cocoa Syrup Food

HOMEMADE CHOCOLATE SYRUP

Steps:

• Put the chocolate, honey and 1/3 cup water in a medium microwave safe bowl and microwave in 30-second intervals, stirring until the chocolate is melted and smooth. Cool. Stir into warm or cold milk or coffee.

CHOCOLATE SYRUP

Steps:

• Bring cocoa powder and 2 cups water to a boil in a medium saucepan over medium heat, stirring constantly. Reduce heat to medium-low. Stir in sugar and salt until dissolved. Simmer, stirring occasionally, 3 minutes. Remove from heat. Add chocolate; stir until it has melted. Pour through a fine sieve into a large bowl; discard solids. Stir in vanilla. Let cool 2 hours, stirring occasionally. Serve warm, room temperature, or cold.

HERSHEY'S CHOCOLATE SYRUP

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

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.

EASY HOMEMADE CHOCOLATE SYRUP

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.

CHOCOLATE SYRUP

Steps:

• Stir together.
• Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.
• This must be stored in the fridge.

ALTON BROWN'S COCOA 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

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.

COCOA 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.

EASY CHOCOLATE SYRUP

Steps:

• In a large saucepan, stir together sugar and cocoa. Add water; bring to a boil. Add vanilla. Chill. Store in the refrigerator.

STOUT FLOATS WITH COCOA SYRUP

Steps:

• For cocoa syrup:.
• Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.
• For floats:.
• Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.