Chocolate Syrup

©Joyce Amsden 2021 Amsden Family Homestead Recipe Collection

Chocolate Syrup Image
I’ve added a vintage touch with an old fashioned canning jar with a fresh new rubber seal.
Get creative!

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.

Here’s a label you can download, resize and print!

2 Responses

  1. This was delicious for both chocolate milk and for ice cream topping. But when I got toward the bottom of my jar of chocolate syrup, there were crunchy crystals; not too enjoyable when served over ice cream. Could I have cooked it too long? What else could affect it this way?

    1. I am so glad you are enjoying the chocolate syrup recipe! I have not had this happen before, but it could be caused by evaporation over time changing the proportion of liquid to sugar which could leave it prone to crystallization.

      Next time you make it, you could add a tablespoon or so of honey or corn syrup. (The kind in your cupboard is not the dangerous high fructose variety.) Or you could add a bit of acid – lemon juice, cream of tartar or vinegar. Any of these should help prevent the sugar from crystalizing.

      Now as for the syrup you have, put it back in a saucepan and rinse the container with a little hot water (channel your inner Grammie!) and add this to the pot. Heat until all the sugar is dissolved again, rinsing the sides or the pan with a pastry brush dipped in water so no errant sugar crystals remain. As it melts, add a bit of honey or pinch of cream of tartar. Once the sugar has dissolved, refrain from stirring.

      Keep me posted on the results!

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