I found a recipe on pinterest for High Fructose Corn Syrup Free Chocolate Syrup. But how many of you actually make half of the things you pin on pinterest. Less, we ran out of chocolate syrup on a Saturday morning and my husband wanted a mocha. It dawned on me that I had pinned that pin long ago. Thus I found it again and tried it. We’ve made it a few times since, most recently using Dark Chocolate Cocoa powder (I love dark chocolate but not sure it makes the greatest chocolate syrup).
Here’s the link to the original recipe I found. I modified some of the preparation steps to make a little more consolidated.
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup water
dash of salt
1 teaspoon vanilla
Whisk together all ingredients in a saucepan. Bring mixture to a boil, stirring occasionally. Reduce heat and cook 1 minute. Cool. Store in the refrigerator or freezer.
We don’t go through chocolate syrup that quickly and have found it stores really well in the freezer without hardening to a too thick solid state.