Monday, January 7, 2013

Chocolate Sauce

Hershey's syrup is funk.

There, I said it.  Never plan to be a spokesperson for the company, so it's all good.

And it is SO EASY to make your own chocolate syrup.  A few cups of home made syrup costs a fraction of the cost of the squeezy bottle kind, and lasts as long in your fridge (unless you have teens, then it's gone way sooner) and tastes a million times better.

See this cake?


That's an angel food cake (from a box, no one can be funk-free ALL the time).

Then you frost it with real whipped cream which has some of your home made chocolate syrup whipped in at the end.

But since you love chocolate, you drizzle some extra syrup on top of the cake before serving.

This stirs beautifully into milk for chocolate milk or hot chocolate.  It is perfect on ice cream.  It really only needs a spoon and your mouth, but I have no idea personally.  Ahem.

I googled and polled friends and tried several recipes and figured out the combo of ingredients that works best for me.  Enjoy!

Chocolate Syrup

1 1/2 cups water
1 1/2 cups sugar
1 cup unsweetened cocoa powder
pinch of salt
1 tsp corn starch
2 tsp vanilla

In a medium saucepan, bring water and sugar to a simmer, stirring often.  When sugar is dissolved, whisk in cocoa, salt and cornstarch.  Bring to a boil, reduce, and simmer for 5 minutes until thickened.  Remove from heat and stir in vanilla.  Pour into a quart jar, cover and refrigerate.  You can also store it in squeeze bottles for easy use.

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