Thursday, August 10, 2017

Corn-Free Chocolate Syrup

     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.

Corn-free chocolate syrup on caramel ice cream
     1-1/2 c. sugar (See Sugar 
          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. 
          corn-free vanilla 

     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.

Add this syrup to milk or "milk" to make
chocolate milk.

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