Ingredients
- 1 1/2 cups water
- 3 cups sugar
- 1 1/2 cups Dutch-processed cocoa
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons light corn syrup
Directions
In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!
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By b2bcooking
Bolingbrook, IL
on January 14, 2012
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I just made a batch for the first time. So far, the taste is delicious. I am waiting for the sauce to thicken. I plan to use it on everything. It was very easy to make. I followed the recipe to a T. Thanks Alton!
By Batou
Boston, MA
on September 09, 2011
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Great and tasty syrup! It is s good idea to strain it as we had some sugar crystals develop but tasty none the less!
By monicaprice
Fort Jennings, OH
on August 20, 2011
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This is the only chocolate sauce I allow in our home - the best by far! It turns out perfect every time and I have requests from close friends to make it for them : Here's my question in hopes someone will be able to help me. I would prefer to make a few batches at a time but fear it will crystalize before we consume it all. If this is possible, how would I store it? I would like to store it at room temperature but unsure if it is safe. Is it possible to "can" it like jam? Thanks in advance!!
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