I don't know about you, but we go through a LOT of chocolate syrup in this house. Mainly we use it in milk shakes, which seem to be a nightly ritual at our house...except for the hubster, who prefers his ice cream in a bowl with syrup on top.
Tonight the hubster made a grocery store run to pick up some essentials....silicone caulk, ice cream, diet coke, and a BIG ole bottle of chocolate syrup! I mean we're talking GIANT! I was so mad...at myself....because we had used up the homemade stuff I made last week and so in DESPERATION we were FORCED to buy some for this evening's milkshake making session. Of course we didn't need to buy a 50 gallon drum full! (OK...I exaggerate. A lil.) Ah well...with the way we go through Chocolate Syrup in this house...even THIS bottle won't last for long. And when it's gone I will be SURE to have more of the homemade stuff on hand! I think I'll need to make a quadruple batch next time. :-)
Homemade Chocolate Syrupat GloriousTreats.blogspot.com
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder (I used Ghirardelli)
1 cup water
dash of salt
1 teaspoon vanilla
In a small saucepan, add sugar, cocoa, and salt. Whisk together gently. Add water. Bring mixture to a boil, stirring occasionally. Reduce heat and cook 1 minute. Remove from heat and add vanilla. Cool. Store in the refrigerator.
For chocolate milk, add 2 tablespoons chocolate syrup to 8 oz. of milk. Heat for hot chocolate.
For milk shakes, combine 1 cup cold milk, 1/4 cup chocolate syrup and 2 cups (1 pint) of vanilla ice cream to a blender. Blend.
This syrup would also make a delicious dessert garnish or ice cream topping.
Recipe source- Better Homes and Gardens New Cookbook, 1968.
And....as a special BONUS....I found this recipe for Super Special Chocolate Milk today and I HAD to share it! It takes "chocolate milk" to a whole new level! :-)
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| doughmesstic.com |
Super Special Chocolate Milk
by Doughmestic.com
A hand full of ice
1 cup whole milk
¼ cup heavy cream
1 TBSP. vanilla extract
¼ to 1/3 cup chocolate syrup
Put everything into a drink shaker and shake vigorously for 30 seconds. Pour into a fancy glass and enjoy!
This would be a fun "fancy" drink for the kidlets to enjoy. :-)
I know I should "do the math" here to show the $AVING$ from making your own homemade chocolate syrup, but to be quite honest...my brain battery is running a little low right now. If any of you mathematician types out there want to have a go at it....please feel free! :-)
Right now it's time for me to go "plug in" to some shut eye.
A simple syrup (chocolate, that is) is today's.....
Thank you for this delicious looking recipe. I'm anxious to try it. I make a cake that calls for a can of Hershey's syrup in the batter. Is your recipe about the same consistency so that I could substitute it?
ReplyDeleteThank you for all your recipes and tips. I love your blogs.
June
Great recipe! You could save the giant bottle and use it for your quadruple batch. No spoon required. I have a bottle that is almost empty, I think I will fill it with this yummy looking recipe.
ReplyDeleteTHANKS
Great idea -- to fill the store bottle with homemade! ...or a pretty mason jar!! Hmm, I may just have to make that today! Thanks ladies!
ReplyDeleteAnony...I think the consistency is pretty much identical to the bottled stuff...especially after it has cooled. I forgot to mention I keep mine in the refrigerator. :-)
ReplyDeleteI'm telling you Jill, you are one awesome lady and blogger. I wish I could hug you! You should run for President...I am sure you could solve all of our counties problems and balance the budget!
ReplyDeleteAnd the other store bought kind is made with high fructose syrup which has mercury in it! ;-(
ReplyDeleteThanks for a healthier option! Love your blog!
Denice
Thank you! We use chocolate syrup almost every day too. Will be making this soon!
ReplyDeleteI can't wait to try this! I hate buying the bottle with all the fake stuff in it. Such a simple recipe with REAL ingredients!! :)
ReplyDeleteLove the chocolate syrup recipe. Do you know of an easy carmel recipe. I am kinda a duh when it comes to cooking. :)
ReplyDeleteI've done this recipe before and DELICIOUS... just like the stuff in those Hersey cans they used to sell but better because its homemade and a fraction of the cost! Awesome reminder its been a while. Thanks!
ReplyDeleteDo you think Splenda could work in this?
ReplyDeleteI save the leftover coffee from each morning to make iced coffee another day. I always use the sugar free vanilla creamer, but lately, I have been adding lite chocolate syrup for an "iced mocha" flavor. Wish you had posted this before I had bought the chocolate syrup!! Oh well, at least now I will have a squirt bottle to recycle and use when I make my homemade version. :) Thanks!!
ReplyDeleteI just made this for the kids and they LOVE it!
ReplyDeleteI've made this with the unsweetened cocoa and don't care for it. I must try it with the Ghirardelli chocolate.
ReplyDeleteSaw this recipe on pinterest and just had to make it! So yummy!! Thanks for the great recipe!
ReplyDeleteI've made it with Splenda and it works great!
ReplyDeleteCan't wait to try this. My Mom used to make chocolate syrup, and my son swears Hershey just isn't as good!! I found your blog thru Pinterest, and I have enjoyed it so much! I'm making my own laundry detergent, Shout sub, and household cleaning supplies from your blog. Please... Keep up the great work!!
ReplyDelete@Anonymous and Jillee: my brain wants to take this and run with it! I found a technique on Pinterest for caramel- just put a can of sweetened condensed milk in a crockpot. I hate caramelizing sugar because it requires a long long time standing over a low burner stirring the sugar so it doesn't burn. I wonder if the crockpot would work for homemade caramel from sugar, but be easier? Love the idea of the Super Special Chocolate Milk. I know you don't drink, Jillee, but for those of us who do, I think that the addition of a little Godiva liqueur would make it a wonderful grown-up dessert cocktail.
ReplyDeletehttp://www.anoregoncottage.com/2009/10/homemade-carmel-apple-dip.html
ReplyDeleteThis is a DELICIOUS and easy caramel dip/sauce recipe. I've made it several times and it is soooo good:-) I can't wait to add the homemade chocolate syrup to my yummy sauce repertoire!! Thanks!
Is there a shelf life on this? My guy goes crazy if he thinks something might go bad.
ReplyDeleteThanks,
Jen
Awesome, thank so much, this going to save me so much. :)
ReplyDeleteI keep coming back to your blog ;) I just LOVE your recipes (and other stuff!!) Thanks!
ReplyDeleteSo yummy! thank you. I always bought Hersheys, then I discovered I was allergic to corn....since I have not had a great chocolate milk and I had to forgo one of my fav dessert; vanilla ice cream with chocolate syrup. I shared this post with my followers on FB. thanks so much!!!
ReplyDeleteI absolutely love you for posting this. I use unsweetened Hersheys cocoa powder in my coffee and milk all the time and the lumps always drive me insane. I made this today and its delicious and so much easier to add to my coffee. I got one full mason jar out of it plus a little extra. Thank you!!!!
ReplyDeleteI found this on pinterest and am so excited to give it a try. My kids love chocolate syrup but I find the hershey's not so great. I am going to try. Just love your blog.
ReplyDeleteMade this for my grandbaby and niece they didnt know the difference. Thanks
ReplyDeleteHow long will this last in the fridge?
ReplyDeleteI just made this and am so excited! We go through so much chocolate syrup. This is going to be a savings for my family. Thanks!!!
ReplyDeleteFor those wondering how long it will last in the fridge...mine has never lasted longer than a couple of weeks...but it was fine. :-)
ReplyDeleteThank you so much for posting this recipe, I just finished making it myself. Tastes great and besides saving money, will definitely be a healthier option for my daily café and cocoa habit.
ReplyDeleteFantastic!! I noticed our bottle is about empty so I think I will make some of your yumminess and refill the bottle.
ReplyDeleteI have made this before and love the idea of making it yourself, but whenever I've tried, if it last more than a week or so, what's left will get all sugary and won't come out of the bottle...any ideas??
ReplyDeleteI've been saving the flavored creamer bottles for various usage... perfect for this syrup... can't wait to try it... yum!
ReplyDeleteHow long can this be stored in the fridge?
ReplyDeleteHow much does one recipe make (i.e. cups or ounces)? Just wondering what kind of mason jar to grab when I make this!!! :-D
ReplyDeleteErin....the recipe filled a 16 ounce mason jar just about perfectly.
ReplyDeleteI think you are safe to store this in the fridge for at least a couple of weeks. Mine has never lasted longer than that. :-)