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Homemade Chocolate Syrup

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"You'll never have to rely on store-bought chocolate syrup again. Use the syrup hot, or let cool, cover, and chill before serving. Spoon it over ice cream or stir it into a glass of cold milk. The syrup will keep for several weeks in the refrigerator."

List of Ingredients

â—¦ 4 ounces unsweetened chocolate, chopped
â—¦ 1¼ cups sugar
â—¦ 1 teaspoon pure vanilla extract


Recipe

In a saucepan over high heat, bring ¾ cup water to a boil. Reduce the heat to medium-low, add the chocolate, and stir just until the chocolate has melted and the mixture is smooth.

Stir in the sugar and adjust the heat to maintain a bare simmer. Cook the mixture, stirring constantly, until the sugar has completely dissolved and the mixture is smooth and thick, about 5 minutes.

Remove from the heat and stir in the vanilla.


Makes about 1½ cups



• Chocolate-Mint Syrup:
To make mint-flavored chocolate syrup, substitute ½ teaspoon mint extract for the vanilla. Use it to flavor milk or top ice cream.