July 20, 2010
Homemade Chocolate Syrup
1 cup water
2 cups Sucanat-whole cane sugar
1 cup cocoa powder
3-6 TBS butter
1 large pinch of salt
2 tsp vanilla
Boil water and sugar together 1-2 minutes and turn stove off.
Add cocoa, butter, and salt stirring continuously until smooth, preferably with a whisk.
Add vanilla and store in a glass jar in the fridge. It should make 1 full pint...or a little more if the water didn't evaporate as much.
It is important to use butter for it's emulsifying properties. Use less butter if you just want to keep the syrup blended (or you're running low) and use more if you want to make the sauce more fudge like. It's better to leave it out and stir before using, than to substitute coconut oil. Coconut oil will just leave "chunkies" at the top. Ask me how I know......