Cocoa Syrup

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I love this recipe. AB always comes through. My kids used to blast through bottle after bottle of chocolate syrup, this is much chocolatier and I know it doesn't have all the fake stuff in there. I didn't have any corn syrup so I substituted honey and after the first time making it I changed out the vanilla extract for real vanilla bean. I also end up adding about a 1/4 cup extra water otherwise it ends up being too thick to get out of the squeeze bottle. My favorite new hobby is making chocolate syrup.

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It's taste good on ice cream, non-dairy ice cream, chessecake, bownies and i used Hershey's cocoa for that. so simple to make!!

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I just made this along with the brownies, what a difference in flavor compared to boxed brownies and store bought chocolate syrups. I went a little too far on the thickening and it turned into fudge... it was really good warm though on top of the brownies.

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This recipe is like the commercial chocolate syrups which have much too much sugar for diabetics, especially in the form of syrup, which, like honey, enters the blood streams of diabetics almost instantly. I accidentally found the best, smoothest chocolate syrup ever when experimenting with finding one that I, a diabetic, could actually eat. Even if I weren't a diabetic, I would prefer my recipe to the sticky, sticky ones made with sugar syrups. I merely melt together semi-sweet chocolate chips (milk chocolate or dark--it doesn't seem to make a difference and an equal amount of butter. Then, stir to blend. You might need to add a little artificial sweetener, depending on the type of chocolate you use and your personal preference. Experiment to get it right for you. Yes, my substitute recipe is high in fat, but diabetics need to consume carbohydrates with fat (CHOs enter the blood stream much more slowly when consumed with fat. You will most likely use the chocolate syrup with another sweet food, right? Just eat less.

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I have tried homemade brownies before but never thought they were much better than the boxed Ghiradelli triple chocolate so I didn't bother. Just made these and my boxed days are over! This is a true dark chocolate lovers brownie. Rich, deep chocolately, fudgey and delicious! Easy too! I didn't think you could get this depth of flavor with cocoa alone but this recipe proved me wrong. These are awesome, you won't be disappointed unless you want something more sweet than chocolatey. These are almost bittersweet which is perfect for me.

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As others have already said, one taste of this syrup and that Hershey bottle will hit the garbage can. Delicious isn't the right word to use here. This syrup is out of this world. The possibilities for for its' use are endless. Works great on ice cream, chocolate milk, topped on cookies, cupcakes, or put in a squeese bottle and decorate a plate before serving dessert. One note: I added the vanilla at the end after my sauce had reduced and was removed from the heat. I didn't want the vanilla flavor to cook out.

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This is easy to make and doesn't require any odd ingredients. I will never buy chocolate syrup again! I'm considering trying almond extract instead of vanilla next time just for fun. The possibilities are endless!

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This syrup is very good on ice cream. IT is better than the crud from the store (And it is way darker. I've made it twice. The first time I cooked it too long trying to get it thick. When it cooled it was like flubber (on the old Absent Minded Professor movie. Next time I made it I paid attention to the reviews who said you do not have to cook it very long. They were correct. It is great to have reviewers help each other out when something doesn't work right.

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I used regular cocoa. Tastes good for chocolate milk, and what a money saver too. Great recipe!!!

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I blame Good Eats for making store bought chocolate syrup now taste like dung.

I made this one night when I was in a pinch. I was responsible for bringing the dessert to a potluck. I made brownies and ran out of the store bought stuff. This stuff is about 10,000% better. Never again will I buy this off the shelves.