Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

August 1, 2011

Chocolate syrup (gelatin and COT version)

Here's my original version of chocolate syrup or fudge topping: Homemade Chocolate Syrup

Below is my "sneak in the gelatin (extra protein) and cream of tartar (extra potassium)" version:

2 cups cane sugar
1 tsp unflavored beef gelatin

1 cup water

1 cup cocoa powder
1 tsp Cream of Tartar
2 TBS butter
1 large pinch of salt

2 tsp vanilla

Mix sugar and gelatin together, then add water. Stir to remove clumps.  Boil 1-2 minutes and turn stove off.
Add cocoa, butter, cream of tartar 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.

The cold syrup is a nice syrup consistency, not watery or gelatinous,  and blends well with a cold glass of fresh milk.

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