Homemade chocolate sauce for ice cream sundaes.
Chocolate for Lindsay
Lindsay, my niece, loves chocolate syrup on ice cream. At more than one dinner party in my home she’s asked, “Do you, by chance, have some Hershey’s in the fridge?” I hate to say ‘no’ but its happened. Not always replenishing it when the sauce tops its last sundae, stocking it has been kind of hit and miss.
Those days are over. Cooking up a batch of homemade syrup takes minutes and it tastes so much better than store-bought. It’s made from ingredients you can keep in your pantry, cocoa, sugar, corn syrup. I love Dutch cocoa for this sauce but you can also use regular cocoa. It’s fat free but still rich and chocolate-y, really chocolate-y. Besides using it for an ice cream topping, it makes lacy designs as a plating sauce to fancy up desserts. It is especially yummy over Brownie Sundaes. Lindsay, next time you visit we’ll have it on hand.
2011 AniversaRecipe – Chewy Chocolate Chip Cookies
Recipe: Chocolate Syrup
Prep Time: 3 Minutes | Inactive Time: 5 Minutes | Cook Time: 7 Minutes | Yield: 2 1/4 Cups | Level: Easy
- 1 cup dutch cocoa
- 2 cups sugar
- 1 cup water
- 2 Tbsp light corn syrup
- 1/8 tsp Kosher Salt
- 2 tsp vanilla
Special Equipment – squeeze bottle
1 In a medium sauce pan combine the cocoa and sugar. Stir until the lumps of cocoa have disappeared.
2 Add the water, corn syrup and salt. Place on medium high heat and bring to boil stirring constantly. Continue stirring and boiling for about 3-5 minutes.
3 Take off the heat and allow to cool for about 5 minutes then add the vanilla. Cool and store in a squirt bottle.
The sauce will bubble up while cooking so use a sauce pan with some breathing room.
The boiling time helps to slightly thicken the sauce but while it is hot it will seem runny. Once it cools the consistency will have enough body to drizzle over ice cream and desserts.
Allowing the sauce to cool for a few minutes before adding the vanilla prevents the heat from evaporating the extract.
For a more bittersweet sauce, reduce the sugar to 1 ¼ or 1 ½ cups. For a sweeter sauce, increase sugar to 2 ½ or 3 cups.
The syrup can also be stored in an airtight container.
Drizzle over ice cream sundaes, brownies, desserts.
- Exchange light corn syrup for dark corn syrup.
- Exchange dutch cocoa for regular cocoa.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 27, 2012