Commercially made chocolate syrup generally consists largely of corn syrup. Fortunately, it is easy to make corn-free chocolate syrup at home using plain cocoa (not a drink mix) and cane or any other sugar you are not allergic to. Note that store-bought vanilla extract generally contains corn alcohol. You can make your own extract, but if you just leave the vanilla out your chocolate syrup will still be fine.
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| Corn-free chocolate syrup on caramel ice cream |
in the Glossary)
3/4 c. cocoa (See Cocoa
in the Glossary)
dash of salt (See Salt
in the Glossary)
1 c. boiling hot water
optional but highly
recommended: 2 tsp.
extract
Stir the sugar, cocoa and salt together in a small pot. Add about a third of the hot water, and stir until the mixture is smooth. Stir in the rest of the hot water. Bring to a boil, stirring constantly, and simmer for another three minutes, stirring constantly. Add the vanilla. Refrigerate.
Stir the sugar, cocoa and salt together in a small pot. Add about a third of the hot water, and stir until the mixture is smooth. Stir in the rest of the hot water. Bring to a boil, stirring constantly, and simmer for another three minutes, stirring constantly. Add the vanilla. Refrigerate.
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| Add this syrup to milk or "milk" to make chocolate milk. |
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