About the Recipe
Living in Alaska I've come to learn that if I can buy it in the store I can make it at home... and usually much, much cheaper. This recipe is the result of an ice cream craving late at night. My husband had caramel syrup, which I do not like, and I was craving chocolate syrup. This syrup is so rich and delicious that I don't think I'll ever buy store bought syrup again. The hardest part of this recipe is waiting for it to cool.
Ingredients
1/2 Cup of unsweetened cocoa powder not the processed kind
1 cup sugar
1/4 cup teaspoon kosher salt (not table salt)
1/2 cup of water or milk (it stores longer with water)
1 teaspoon pure vanilla extract
1 tablespoon of butter if desired
Preparation
Mix the dry ingredients: add the cocoa powder sugar salt into a small saucepan with a heavy bottom whisk to combine 2 step two
Add water or milk: while whisking poured the water and milk into the pan and whisk until smooth
Simmer stir: the chocolate mixture over a medium heat until it starts to bubble, reduce the heat to low and slow simmer. Simmer the syrup for about 3 minutes or until it starts to thicken and is a smooth consistency
Stir in the vanilla: remove the pan from the heat and stir in the vanilla and butter (if you're using) don't worry if your syrup looks a little thin it'll thicken as it cools
Cool and store: let the syrup cool for a little while then transfer it into a glass jar. The chocolate syrup will keep for about one to two weeks in the refrigerator: one week if you're using milk
****any attempt to pour over ice cream before cooling will result in syrup soup