Web's Best Recipe Chocolate Syrup
Recipe chocolate syrup is good for making hot and cold chocolate drinks. But don't stop there. Use it on top of ice cream and desserts, or in recipes calling for chocolate syrup.
Trivia: According to historical writing, Aztec emperor Montezuma drank 50 goblets of hot chocolate daily. Montezuma's favorite drink was served thick, colored red and flavored with chili peppers. Perhaps that's where the saying Montezuma's revenge comes from.
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Chocolate Syrup Recipe #1 : All Purpose Syrup
1/2 sup unsweetened cocoa powder
1/2 cup sugar
1/3 cup light corn syrup
1 tsp vanilla extract
Stir together cocoa and sugar in large bowl. W Gradually whisk in 1/2 cup hot water and corn syrup. Heat in microwave on high setting for 2 to 2 1/2
minutes. Stir twice while microwaving, until sugar is dissolved and mixture is smooth. Stir in vanilla.
Let cool. Store, covered, in refrigerator. Use wherever chocolate syrup is required. This recipe chocolate syrup is particularly good for topping ice cream and bread puddings. It will also mix well in milk to make a yummy chocolate drink.
Recipe Chocolate Syrup #2 : Diabetic
1/2 cup unsweetened Cocoa
artificial sweetener to equal 1/2 cup plus 2 1/2 tbsp sugar
1/2 cup hot water
2 tsp vanilla
Tip For your sugar replacement,try the DiabetiSweet Sugar Substitute, approved by the American Diabetes Association. If you canít find DiabetiSweet®, locally, you can order it from Amazon at the link above.
Combine cocoa, artificial sweetener,
sugar, and water in saucepan. Mix well and cook over med. heat.Stir constantly until mixture comes to boiling
point. Stir in vanilla. Store syrup in jar in
refrigerator. Add 1-2 tb to skim
milk to make hot or cold chocolate. Not suitable as a topping due to bitter aftertaste.
Yield: 12 servings
Serving size: 2 tb Per serving: Cal 17
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