Cocoa Syrup

Two words have rarely elicited such delight as cocoa syrup. And truthfully, the end product itself does not disappoint, especially if you, like me, are a dark chocolate fiend! I wanted to be able to make the classic Hershey's Syrup Brownies for school, but their classic fudge syrups all contain milk, not to mention HFCS, hydrogenated oil and a host of other weird stuff I can barely pronounce.

Making sundae syrup shouldn't be that complex. Seriously.

I took 10 minutes, a whopping 5 ingredients (including water) costing a grand total of $1.23, and wound up with two cups of the most luscious, not-too-sweet concoction that not only fits snugly into brownies, but makes delicious chocolate milk (and hot chocolate!), killer sundaes and is the best dip for strawberries!

The best thing? No fat, no weird ingredients and no running to the store!


Cocoa Syrup
Makes 2 cups, 16 (2-tbsp) servings
1 ½ cups water
¾ cup sugar
½ cup high-quality, (ideally) Dutch processed cocoa powder 
¼ tsp salt
3 tbsp cold water
1 tbsp cornstarch

1. Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat.
2. Whisk constantly until the mixture thickens and begins to simmer.
3. Whisk together cold water and cornstarch. Stir into the cocoa mixture and cook until thick.

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