Chocolate syrup is one of those things I can’t bring myself to buy anymore. It’s often made of corn syrup, cheap cocoa, and preservative. This recipe below, from 52 Kitchen Adventures, takes 5 minutes and uses simple ingredients. I’ve made it before, and loved it. It kept nicely in the refrigerator.
Here’s my thought for the day: the globalized chocolate industry is known for exploitation of laborers. Chocolate and coffee are the two items I especially try to buy fair-trade. — And hey, if it’s expensive, eat just a little of the really good stuff! Additionally, I suggest that a company which chooses fair labor practices may well carry that integrity through in processing, to where it’s reflected in the nutrition and taste of the finished cocoa. (Now, just because I said nutrition, doesn’t mean I think the syrup is health food. Did you see the Nutella commercial where they claim to be part of a nutritious diet? It was so outlandish it made me laugh, but they lost a law suit in the aftermath.)
On to some good news…
- 1 1/4 C organic sugar
- 1 C unsweetened cocoa powder
- 1 C water
- 1/4 t salt
- 2 t vanilla extract
In a medium saucepan, whisk together sugar and cocoa powder until most of the lumps are gone. Add a small portion of the water and whisk to form a paste, then add the remaining water and salt and cook over medium heat, stirring frequently. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently. Remove from heat and let cool for 5 minutes, then stir in vanilla extract. Store in air tight container in the fridge for 2-4 weeks.
To make chocolate milk, add 1 tablespoon of chocolate sauce to a cup of milk and stir until combined.