Chocolate Syrup

By K. Florian Klemp Published January 2010, Volume 30, Number 6
(compliments of foodnetwork.com)

Dissolve 3 cups of sugar in 1½ cups of water, then whisk in 1½ cups dark Dutch-processed cocoa, 1 tbsp vanilla extract, ¼ tsp salt, and 2 tbsp corn syrup until smooth. Heat and reduce until slightly thickened, cool and store in the refrigerator.

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  1. 1
    Henry Timzen (June 25, 2013 at 12:15 am)

    Oh thanks for the out. No need to ever buy that HFCS junk again. I like this idea.

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