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Chocolate Syrup
Reviews:
May 18, 2011

This really is the best recipe for home made chocolate syrup. I’m sure it’ll taste richer with milk vs. water (save heavy cream for fudge sauce). To refill a Hershey’s bottle, scale up recipe to 24 servings=1½ pint=3 cups=24oz. REVIEW SUMMARY: TOO THIN? Be patient. It only thickens after it’s chilled. IN A HURRY? For immediate use, thicken with one of the following: 1) (as suggested already) heat sugar with water until sugar dissolves, then add cocoa, or 2) reduce water from 1½ to just 1 cup, 3) for each 1 cup of syrup, mix cocoa with: (a) 1 tbs cornstarch or (b) 1 tsp unflavored gelatin or (c) ½ tsp xanthan gum (that’s what’s in the original Hershey’s syrup). if using (a) let boil for 1 more minute or it won’t thicken. TO MAKE SUGAR FREE substitute ¾ c agave nectar for each 1c sugar and reduce recipe liquid by 1/3c. TO EXTEND SHELF LIFE, add ½ tsp citric acid to each 1 cup syrup and stir well.

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