Cocoa Syrup (aka Homemade Chocolate Syrup)
Recipe type: Dessert
  • 1½ cups water
  • 3 cups sugar
  • 1½ cups Dutch-processed cocoa
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher or sea salt
  • 2 tablespoons light corn syrup
  1. In a medium pot, stir together water and sugar and bring to a boil over high heat. Whisk in cocoa, vanilla, salt, and corn syrup. (Jane note: I had everything measured and ready to go so I could whisk it all in at once.) Whisk until all of the solids have dissolved. Reduce heat but make sure it’s still simmering and cook sauce until slightly thickened, 5-10 minutes, stirring regularly.
  2. Cool to room temperature and pour into squeeze bottles. (Jane note: I bought Wilton squeeze bottles at Michaels, which work well. This recipe fills two of those bottles. HOWEVER”¦the opening is a bit small, so I’m going to be on the lookout for bottles with a larger hole, like you get for ketchup or mustard. I would just cut the ones I have, but then the caps won’t stay on.)
  3. Refrigerate to store. Makes 24 ounces.
Recipe by This Week for Dinner at