Chocolate Syrupsauce Recipes

CHOCOLATE SYRUP

Steps:

• Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

CHOCOLATE SYRUP

Steps:

• Bring cocoa powder and 2 cups water to a boil in a medium saucepan over medium heat, stirring constantly. Reduce heat to medium-low. Stir in sugar and salt until dissolved. Simmer, stirring occasionally, 3 minutes. Remove from heat. Add chocolate; stir until it has melted. Pour through a fine sieve into a large bowl; discard solids. Stir in vanilla. Let cool 2 hours, stirring occasionally. Serve warm, room temperature, or cold.

EASY HOMEMADE CHOCOLATE SAUCE

Steps:

• Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
• Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
• Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
• Pour hot over ice cream or store in airtight containers in the refrigerator.

CHOCOLATE SYRUP

Steps:

• Stir together.
• Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.
• This must be stored in the fridge.

DARK CHOCOLATE SYRUP

Steps:

• Combine all ingredients in saucepan.
• Bring to boil, stirring often, and boil for 2-5 minutes until it thickens.
• Store in a sealed container in the fridge.

CHOCOLATE SYRUP/SAUCE

Steps:

• Mix the cocoa powder, pinch of salt, and the sugar together evenly. Stir in the condensed milk (or half-and-half or cream, whichever one you choose to use). Put in a pan or double boiler along with the butter, and turn on the heat to medium. Bring to boil for a minute or so (the butter will obviously have melted by now). Be sure to stir constantly, or else it will get scorched on the bottom.
• Turn off the heat and let it cool. As the syrup is cooling down, stir in the teaspoon of real vanilla (hopefully you don't even have any artificial vanilla in the kitchen).
• Great on ice cream, but this stuff is delicious enough to eat straight. (The site is making me specify "servings" below, but don't pay any attention to that number. There's no such thing as a standard "serving" of chocolate syrup. If you're like me, you'll eat half a cup straight in one serving; if you're more restrained, you might put a few tablespoons on a scoop of ice cream.).

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

CHOCOLATE SAUCE (THROW AWAY YOUR HERSHEY'S!)

Steps:

• In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt. Whisk to combine. Gradually stir in the water. Stir until well combined.
• Set over medium heat; stirring constantly until mixture comes to a boil Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof 4 cup measure or pitcher. Cool briefly.
• Cool on counter (uncovered) until room temperature, strain through fine strainer into container of 2-1/2 cup capacity. Stir in vanilla.
• Store, covered, in refrigerator.

CHOCOLATE SAUCE FOR VANILLA CAKE

Steps:

• Melt butter in saucepan.
• Add the other ingredients.
• Boil for 1 minute, stirring several times.
• Pour amount desired on a slice of sheet cake.