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
- 1 cup sifted or
strained unsweetened Dutch process cocoa powder
- Few grains salt
- 1 cup water
- 2 tsp. vanilla
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.
For a slightly sweeter and thinner syrup, add 2 additional
tablespoons EACH of sugar and water. Make as above.
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