the thing is, this is valuable. the back story is that every time i go somewhere out of my comfort zone, i come away with a 'new' thing to incorporate into my obviously very seriously implanted routine.
this time, kirsten shared with me her latest obsession with sherbet when i visited st. paul. especially rainbow sherbet. so, we stopped into the local market to pick some up on one of our jaunts. they were out. she was sad. i mentioned raspberry being a good alternative, which got us going on the benefits of combining raspberries and chocolate.
which leads to the sauce. we ate our raspberry sherbet with chocolate sauce from a squeeze bottle, and it was delish.
but it jolted a memory somewhere in the recesses of my brain.
my mom used to make homemade, and it was yummy.
so. here i go again. a need to make homemade, especially if it's easy.
and easy it is. 5 minutes tops. probably from stuff you already have in your pantry. this sauce is NOT hot fudge sauce, in fact, it is probably better cold. it's really a substitute for hershey syrup. but better.
and did i mention quick to make?
the original recipe from alton brown (who is probably my age) made a QUART. um. not sure anyone needs a quart of chocolate sauce.
so i chopped it in half. perfect. it will keep quite awhile in the fridge, or you could chop it even further. this is not really the type of thing you need too much of. a tablespoon on your ice cream or mixed into your milk is just right.
Homemade Chocolate Syrup
- 3/4 cups water
- 1 1/2 sugar
- 3/4 cups Dutch-processed cocoa powder
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon light corn syrup
- In a small pot, bring water and sugar to a boil.
- Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved.
- Reduce sauce until slightly thickened.
- Strain and cool to room temperature.
- Pour into squeeze bottles.
- Keep in the fridge.