I have mentioned several times about trying to reduce the amount of artificial or processed foods in our diets, and that includes high fructose corn syrup (HFCS). HFCS seems like it’s in virtually everything and when we moved, I took that opportunity to toss everything that had lurked in our fridge door that had HFCS in it. Clean slate at the new house, right? Well, occasionally I get the urge for some chocolate milk. It’s a good way to get a fix on that sweet tooth. But alas, no Hersey’s syrup because of the HFCS. I know I could buy the expensive organic syrup, but I really don’t use it frequently enough to merit spending that much money on a bottle that’s just going to sit. The other night it occurred to me, I bet chocolate syrup is easy to make. I mean, at one point, chocolate syrup was homemade, it wasn’t always mass-produced. Oh the simple revelations.
I proceeded to do a quick search for recipes. It is easier than I imagined. Sugar. Water. Cocoa powder. Pinch of salt. Vanilla extract. I made it and it tastes so much better than Hershey’s syrup. So. Much. Better. I have put it in everything. On oatmeal. Ice Cream. In milk. Coffee. Eating it by the spoonful. Drizzle it on waffles. Made homemade Bailey’s with it (you read that right – more on that later). I kinda forgot how much I like chocolate syrup!
Next, I need to tackle ketchup. I’ve talked about it before. I’ve even had recipes recommended to me. I haven’t ever followed through. Soon.
Until then, make some of this. You won’t regret it!