Скачать или смотреть EASY Homemade Chocolate Syrup -Perfect Topping to Elevate Milk, Ice Cream, & Desserts-Steph’s Stove

Homemade chocolate syrup
1 cup granulated sugar
1 cup water
3/4 cup unsweetened cocoa powder (sifted)
1 1/2 Teaspoons Vanilla extract
1/4 teaspoon Kosher salt (use half the amount for table salt)
Yield: 1 1/2 cups approximately.
In a small saucepan, whisk together water, sugar, and sifted cocoa over medium heat. Bring to a simmer. The mixture will have bubbles and begin to expand but not a full rolling boil. Then lower the heat. Stir frequently for about 3 minutes. Do it allow the mixture to come to a boil (this will make the syrup bitter).
Remove from heat and stir in vanilla and salt. Allow to cool, transfer to a glass jar with a lid such as a Mason jar. Chill the mixture in the fridge for best flavor prior to use. The syrup will thicken as it cools but still remain pourable.
Store in an airtight container in the fridge for up to one month or freeze in ice cube trays and transfer to a freezer container for longer storage.
How to Use: ice cream topping, dessert topping, mocha drizzle, pancakes topping or drizzle, chocolate milk, hot chocolate, hot biscuits, dessert recipes, and more.
For chocolate milk, add 2-3 tablespoons of syrup per 8-oz of milk, stir, and enjoy.
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