For a long while now I have been making our family Chocolate Syrup. It is such a nice treat to have on hand for Chocolate Milk, Ice Cream topping or a little spoonful in your coffee.
No High Fructose Corn Syrup and no preservatives.
Yesterday’s batch was made with raw sugar and carob powder and it turned out fabulous.
Here is the recipe.
Chocolate Syrup
1/2 cup cocoa or carob powder
1 cup water
2 cups sugar, raw sugar, or sucanat
1/8 tsp. salt
1/2 tsp. vanilla
Mix cocoa and water in saucepan, add sugar and heat until boiling. Boil for 3 min! Remove from heat and add salt and vanilla. Pour into a canning jar, label and store in refrigerator once cool!
I hope you enjoy this as much as we do.
My Cup Runneth Over…
Chas
oh yum! how long does it last?
Mrs T from RGT
In our home… not long. Haha! 🙂 But really I would say you can keep it a month or so. 🙂
Thank you for this recipe. We are trying to avoid HFCS and all the other *garbage* that the FDA allows to be added to foods.
Jill (the big sister)
PS-Looks like we're in for some wintery stuff…snow sleet, etc…
Enjoy. Be Safe.
Happy New Year Chas, We love your recipe so much that we gave it away for Christmas presents to family and friends. Love It! Thank you for your inspiring blog. God Bless you. Cynthia
Sounds Yummy. Thanks for sharing this and yippee for no HFCS.
Sandra
This sounds wonderful. We'll be trying it out soon.