Tuesday, July 21, 2020

Homemade Chocolate Syrup {and Rebel Canning}

This simple-to-make Homemade Chocolate Syrup is so delicious that you'll never want a bottle of store-brought chocolate syrup again!

We've been on a small hiatus from blogging (just 3 years, 6 months, and 4 days - but who's counting?!), so we decided to jump back into it with something easy. And sweet. And chocolatey.

Homemade Chocolate Syrup. 

Seriously, who doesn't love chocolate syrup? Using it to drench your ice cream, stirring way too much into a cold glass of milk, standing at the fridge door pouring it into your mouth - whatever cranks your tractor, you know how to use this stuff.

This Homemade Chocolate Syrup recipe is a breeze to make and uses simple ingredients - just sugar, cocoa, water, salt, and vanilla.The result is a smooth syrup that resembles motor oil and tastes SO much better than any of that store bought stuff.

If you're looking to can Homemade Chocolate Syrup for food storage, this recipe will yield 3.5 pints. The National Center for Home Food Preservation says this is unsafe to do, so do it at your own risk. We processed ours in a water bath canner for 15 minutes.

Amazon has a pretty good deal on a 6 pack of cocoa if you're up for making enough to satisfy a small army.

Homemade Chocolate Syrup
Yields 6.75 cups
6 cups sugar
3 cups cocoa
3 cups water
½ teaspoon salt
2 tablespoons vanilla extract
1 Mix sugar, cocoa, and water in a large pot over medium high heat - stirring constantly. Add salt just as the mixture starts to boil. Boil for 5 minutes, continuing to stir constantly.
2 Remove from heat and stir in vanilla extract.
3 Use warm, or let cool before use. It’s up to you. Will stay good in an airtight container in the fridge for 4 weeks.


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