14 September 2012

Homemade Hazelnut Chocolate Syrup

Who doesn't love chocolate syrup?  Who doesn't love Nutella?  Well this homemade chocolate syrup is basically liquid Nutella.  It's a 5 minute version of the store bought stuff, but much more power packed.  And did I mention it tastes like Nutella?  You can do all sorts of yummy things with this stuff -- ice cream sundaes, milkshakes, chocolate milk, eating it straight off a spoon (you can't tell me you've never done this with Nutella....).

The best part about this is it's easy and you know where everything in the bottle came from.  It's not chock full of chemicals and whatever else they put in store bought chocolate syrup.  The hazelnut flavor comes from hazelnut syrup, just like what they use at coffee shops to flavors lattes.  You can get it at the grocery store near the coffee.

Just a warning for you, though.  This stuff is power-packed.  It's about 3 times more concentrated than the bottled stuff, so use it sparingly.  It also has a more deeper and more complex flavor than the not-homemade variety.  So, your kids may not be quite as down with this on their ice cream.  My kids love it, but they are used to dark instead of milk chocolate, so they may not be the best examples.

Homemade Hazelnut Chocolate Syrup
makes about 2 1/2 cups syrup

Print me, Please!!!

1 1/2 cups sugar
1 cup cocoa powder
1/2 tsp salt
2 Tbsp hazelnut flavor syrup

In a large saucepan, whisk together the sugar, cocoa powder, and salt with 1 cup of water.  Whisking constantly, bring the mixture to a boil.  Once the mixture starts boiling, you can stop whisking constantly and begin the whisk only occasionally.  Boil the mixture for 3 minutes.  Your mixture will become very smooth and glossy. Remove from the heat.  Let the mixture cool for 5 minutes, then pour the mixture through a strainer or sieve into a heatproof bowl to get rid of any lumps.  Stir in the hazelnut syrup, then let the mixture cool completely.
Store covered in the refrigerator.  This will keep for a while, but will it last very long anyway?

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