©Joyce Amsden 2021 Amsden Family Homestead Recipe Collection
Growing up on the homestead, we always had at least one Jersey cow and plenty of milk. Imagine a cold winter night, a crackling fire in the stove, hot chocolate made with fresh milk with a big fluffy homemade marshmallow floating on top.
This syrup is a great topping for ice cream or for making hot cocoa or chocolate milk. Four simple ingredients.
Whisk gently together to prevent clumping of the cocoa:
1 ½ c sugar
1 c baking cocoa
Whisk in gently until well mixed:
1 c hot water
Bring to boil over medium heat, stirring continually to prevent scorching on the bottom or boiling over.
Reduce heat to maintain a gentle boil for about 5 minutes. It will thicken a bit but remain a pourable syrup.
Add 2 tsp vanilla
Place in a pint jar leaving about ½” headspace. Refrigerate or freeze for longer storage.
NOTE: Chocolate syrup is a low acid food and not considered safe for canning by the National Center for Home Food Preservation. Freezing is recommended for long term storage.
If using this syrup as a gift, decorate the jar with a ribbon and make sure to label your jar with instructions to refrigerate or freeze.