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JUNE 1999
RECIPES



Chocolate Syrup

Damian's Nectar

PB-and-Banana Chocolate Milkshake

Ice Cream Pie

Pots de Creme



Sweet Spot

 


Chocolate Syrup

Tips: A jar of good chocolate syrup is wonderful to have on hand. There are so many uses for good chocolate syrup that I cannot possibly mention them all. Aside from the recipes in this edition that call for it, chocolate syrup can dress up fruit, pound cake, a dish of ice cream, or a glass of milk. This is thick and smooth and beautifully shiny, and it will last in your fridge for at least a couple of weeks. It has a deep cocoa taste, and adults love it (kids might go more for the slightly sweeter variation). Please use Dutch process cocoa powder here!

  • 1-1/2 cups granulated sugar
  • 1 cup sifted or strained unsweetened Dutch process cocoa powder
  • Few grains salt
  • 1 cup water
  • 2 tsp. vanilla

In heavy-bottomed, non-aluminum two quart pot, combine sugar, cocoa powder, and salt. Whisk thoroughly to mix well. Gradually add water, stirring (not beating) with the whisk to blend well. Set over medium heat; stir frequently with whisk until mixture comes to a boil (there will probably be a layer of foam on top--OK). Boil three minutes, stirring frequently and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof liquid measuring cup of at least three cup capacity. Cool briefly, then chill (uncovered) until completely cold. Strain through fine strainer into container of at least 2-1/2 cup capacity. Stir in vanilla. Store, covered, in refrigerator.

Generous 1-3/4 cups

Variation: For a slightly sweeter and thinner syrup, add 2 additional tablespoons EACH of sugar and water. Make as above.


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