Easy Homemade Chocolate Syrup Food

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.

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.

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.

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 SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

HOMEMADE HERSHEY'S CHOCOLATE SYRUP

Steps:

• Whisk cocoa powder and milk together thoroughly in a large saucepan.
• Heat and whisk to dissolve the cocoa. (I use medium-low heat).
• Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
• Bring to a boil and boil for 3 minutes. Be sure to watch this VERY carefully. Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner.
• Remove from heat and stir in salt and vanilla extract.
• Let cool completely and skim off any skin that may have formed.
• Pour into a clean/sterile jar with a spout and store covered in the refrigerator.

QUICK & EASY CHOCOLATE SAUCE

Steps:

• In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.

SIMPLE CHOCOLATE SAUCE

Steps:

• Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
• Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!