I don’t necessarily advise drinking chocolate syrup. But if your chocolate craving is on the rampage and there’s no other chocolate in the house, why not? My dad liked Hershey’s Chocolate Syrup, and he would occasionally imbibe straight from the can of syrup we always had in the fridge.
Maybe that’s why I developed a taste for it too. However, as my cooking skills progressed, I tried to make a better version.
Homemade Chocolate Syrup is considerably tastier than what comes pre-packaged. It’s also incredibly easy to make. It takes 5 minutes.
Pour it on ice cream, cake or Mississippi Mud Pie. Put a few tablespoons into a cup of milk and stir. Dip cookies, fruit or marshmallows into it. Or just take a sip or two.
Mom’s Chocolate Syrup – makes 1 cup (adapted from “Chocolate on the Brain”)
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1/2 cup water
1/3 cup light corn syrup
1 teaspoon vanilla extract
Put the cocoa, brown sugar, water and corn syrup in a small pot and bring to a boil over high heat, stirring continuously. Cook for 1 minute. Remove from the heat and let cool. Stir in the vanilla extract. Serve immediately, or when needed.
Refrigerate leftovers in a glass or plastic jar or a small, self-sealing plastic bag. To return to room temperature, place the container in a bowl of hot water.
For more recipes, order "Help! My Apartment Has a Kitchen!"