Monday, November 4, 2013

Homemade Chocolate Syrup


   Since we are starting a sustainable organic farm, I feel it is necessary to cut out processed foods as much as possible from our diets. I used to think that making food from scratch was time consuming, expensive and just wasn't worth it because it wouldn't taste as good. Thankfully, this is not the case! It ends up being cheaper, tastier, and much healthier. Although I would not call this a health food, I think it makes a great treat! Perfect in a cold or hot glass of milk or over some yummy vanilla ice cream.
   Last week I ran out of store brand chocolate syrup and didn't want to spend the money to buy more, plus when I looked at the ingredients on the back, I knew we shouldn't be eating it. There was so many ingredients and I could not pronounce most of them. I take that as sign not to eat it. I remembered I had pinned a recipe on Pinterest (love it for recipes and great gardening tips) that was simple and quick. I decided to try it out. It tastes just like the store bought name brand syrup! The fact that it contained 5 ingredients that I have in the cupboard made me a happy girl!
If you want to make your own, check it out here or I've added it below as well. If you click the link they break down the cost for you and have a video showing how to make it. When I make it next time I think I will boil it longer, it was a bit runny for my taste, maybe it will thicken up over time (update: I boiled it for about 8 minutes and it was much thicker and better consistency in my opinion, but this does make it almost fudge-like).

  • 1/2 cup cocoa, packed
  • 1 cup water
  • 1 cup cane sugar

  • 1/8 tsp. sea salt
  • 1/4 tsp. baking soda
Pour water into a saucepan and stir in cocoa (until dissolved) over medium heat.  Add sugar and continue stirring. Be very careful to continually stir and watch the mixture as it heats because it can easily boil over if you turn away even for a few seconds. Once mixture is boiling reduce heat to medium-low, continue stirring, and set timer for 8-10 minutes (the longer you cook the thicker it gets.)  Once your timer goes off remove from heat and stir in vanilla extract and salt. Add the baking soda (it will foam up, but helps prevent crystallization in the fridge) and let cool.  As the chocolate syrup cools it will thicken more, so if it is already thick enough then bottle it, seal it, and stick it in the fridge.

Happy baking!  

Picture belongs to Matt Jabs and DIY Natural. If using please give credit to him and the site :)