If you’ve ever experienced the traumatic experience of being out of this:
…you’ll be happy to know that you can easily make your own, from stuff you probably have in your cupboard.
Along with its rescue properties, homemade chocolate syrup is considerably cheaper. It’s less than half the price of the store-bought kind. And, if you’re one of the growing number of people trying to avoid high fructose corn syrup, here ya go. (Hershey’s is MOSTLY high fructose corn syrup, being the first ingredient, and the second ingredient is regular corn syrup.) You have the control. The rest of life may be crazy, but of this one thing, you are the Man. Or Woman.
You can also vary the sweetness (this recipe falls somewhere in the middle of syrup recipes out there) by increasing or decreasing the amount of sugar. Nothing bad will happen. (The Damsel hasn’t heard of people using less than 1 cup, though, so you’re on your own at that point.) You can also vary the amount of cocoa, and even the type, if you are a chocolate snob or like organic/free trade products.
Chocolate syrup is easy as kindergarten.
Mix: 3/4 cup cocoa powder (this gives a fairly “dark” chocolate flavor; use 1/2 cup if you prefer a more “milk” chocolate) and 1 cup plain white sugar in a sauce pan. Add 1 cup water and whisk as you bring to a boil. Continue boiling for 5 to 8 minutes, stirring frequently, depending on how thick you like your syrup. Let cool or start eating it at will.
Spoon over ice cream or stir into milk to make chocolate milk. Does the Damsel really need to tell you what to do with chocolate syrup?