What’s not to love about chocolate syrup? I have been known to enjoy chocolate milk on occasion, not to mention drizzled on my ice cream. I will definitely be saving a bit of this syrup for my homemade vanilla bean ice cream that I’m planning to make over Memorial Day Weekend. Plus, it’s gluten-free and dairy-free for those that have diet restrictions. It’s extremely easy to make, and it’s much cheaper than buying store-bought chocolate syrup, and homemade is always better.
Homemade Chocolate Syrup
Credit: Homemade with Love by Jennifer Perillo
Makes 3/4 cup
1/2 cup granulated natural cane sugar
2 tablespoons dark cocoa powder
1/2 teaspoon vanilla extract
Add the sugar along with 1/2 cup of water to a 2-quart pot. Bring to a boil, and cook for 2 minutes until the sugar has completely dissolved and is thick and syrupy.
Reduce heat to low. Whisk in the cocoa powder and vanilla extract until the cocoa is completely dissolved. Cook for 1 minute more. The syrup will be thin and liquidy.
Transfer to a glass jar and set on the counter to cool completely. Store, tightly sealed, in the fridge for up to 3 months. Shake well before each use.