Homemade Chocolate Syrup

makes 2 1/2 cups


3/4 cup water

3/4 cup granulated sugar

3/4 cup packed light brown sugar

3/4 cup unsweetened cocoa powder

1/2 teaspoon espresso powder

Pinch of kosher salt

1 Tablespoon light corn syrup

1 Tablespoon pure vanilla extract


In a medium saucepan, bring the water and sugars to a boil.  Reduce the heat to medium-low and whisk in the cocoa powder, espresso powder, salt, and corn syrup, whisking until all of the solids have dissolved.  Allow the mixture to simmer until it has slightly reduced and thickened.  Remove from the heat and stir in the vanilla.  Strain through a fine-mesh sieve and cool to room temperature.  Pour into a squeeze bottle and refrigerate.  Use to make chocolate milk, pour over ice cream, or use in a recipe calling for chocolate syrup.  Enjoy!


Printed from thegalleygourmet.net