My family is pretty much obsessed with chocolate syrup. It was one of the last items we go rid of when we started eating more "real." I knew my husband and oldest would not give up chocolate milk so I decided the next best option was to make my own.
Honestly, have you ever looked at the ingredient label of your chocolate syrup in fridge? If you don't have a bottle handy, this is the list of ingredients.
HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA; SUGAR; CONTAINS 2%
OR LESS OF: POTASSIUM SORBATE (PRESERVATIVE); SALT; MONO- AND
DIGLYCERIDES; XANTHAN GUM; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR
Ick! I don't understand why the food industry has to make it so complicated when it can be so simple, only 4 ingredients.
1 1/4 cup Organic Cane Sugar
1 cup Coco powder
1 cup + 3 tbs. Water
1 tsp. Vanilla
1) In a medium pot, mix sugar and coco together.
2) Turn on your burner to medium heat and add the water in slowly. Begin whisking the water into the sugar/coco mixture. Make sure you get around the edges of your pot, sometimes the sugar and coco like to hide out and cling to the side.
3) Continue whisking until the sugar and water are well combined and the chocolate begins a low boil. Whatever you do, don't step away from your pot or you will have burnt chocolate, trust me on this one.
4) Let the mixture boil for 1 minute.
5) Remove from the burner and let cool for several minutes.
6) Add the vanilla and stir.
7) Transfer to a pretty little dish and serve or store.
Tada you have yourself the most delish chocolate syrup around. This keeps for a few weeks in the fridge. As long as little fingers are not involved.