This morning I made a double batch of chocolate syrup. This recipe comes from The Complete Tightwad Gazette by Amy Dacyczyn and is a family favourite at our red house.
The syrup is quick, easy and economical to make. Even better, it has no additives, preservatives or thickeners so you know exactly what you and your children are drinking. It is delicious in milkshakes, in chocolate milk, on ice cream, and even as a base for hot chocolate or cocoa -- though it is stronger-tasting than commercial chocolate topping so quantities may need to be adjusted. As there are no perishable ingredients it will last indefinitely in a sealed jar or bottle.
1/2 C cocoa
1 C water
2 C sugar
1/8 tsp salt
1/4 tsp vanilla
Mix the cocoa and water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve. Boil 3 minutes. Add salt and vanilla. Pour into a sterilised pint jar, and store covered in refrigerator. Keeps for several months.
Kate's tip: Keep a close eye on the syrup while it is boiling; a gentle simmer is best. The mixture has a tendency to bubble up and boil over, leaving a sticky mess all over your cooktop. How do I know this? Let's just say experience is the best teacher.
I have linked this recipe to Kitchen Tip Tuesday (it's Tuesday in the US) over at www.tammysrecipes.com/.