Gluten-Free Homemade Chocolate Syrup

Gluten-Free Homemade Chocolate Syrup is one of my DIY (Do It Yourself) recipes – a simple, quick version of a favorite store-bought product.  Like most homemade recipes this one is less expensive and has a better nutritional profile because it is preservative and gluten-free.  Plus you can make it in less than 15 minutes, start to finish.  And as a bonus it also makes a great food gift!

Why make chocolate syrup at all?  In our house we use it in so many ways: to spoon over ice cream, pudding and cake, to stir into cold milk or nondairy beverage for chocolate milk, and to stir into hot milk or nondairy beverage for steaming hot chocolate.  But why make it when you can buy it?  It is easy and so much less expensive to make.  Homemade syrup is free of chemicals and additives and most assuredly gluten-free.  Chocolate syrup refrigerated lasts for (yup!) one year. But I promise you this – it will never last for long if your family loves it the way ours does.

Start with unsweetened cocoa powder

chocolate syrup 1

Pour in a bowl and add sugar

chocolate syrup 2

Whisk until smooth

chocolate syrup 3

Add water

chocolate syrup 4

Add light corn syrup

chocolate syrup 5

 

Cook over medium-high heat, add salt, and vanilla and voila – gluten-free homemade chocolate syrup!

What’s your favorite use for gluten-free chocolate syrup?

Gluten-Free Homemade Chocolate Syrup

Yield: Makes 1 2/3 cups

Gluten-Free Homemade Chocolate Syrup

Ingredients

  • 1 cup unsweetened cocoa powder
  • 1 cup sugar
  • ¾ cup water
  • ¼ cup light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  1. In a heavy 1½-quart saucepan place cocoa and sugar.
  2. Whisk to mix well.
  3. Add water and whisk until smooth.
  4. Add corn syrup and whisk to mix well.
  5. Add salt.
  6. Over medium-high heat, bring to a boil, whisking constantly from bottom and sides, about 6 minutes. Decrease heat to medium and continue to simmer briskly, whisking constantly, until syrup is thick and glossy, at least 4 minutes.
  7. Remove from heat and whisk in vanilla. Cool to room temperature and transfer to a plastic bottle with a squirt top.
  8. For sauce: Pour over ice cream, pudding or cake.
  9. For chocolate milk: Stir 2 tablespoons into 8 ounces of cold milk or nondairy beverage, mixing well.
  10. For hot chocolate: Stir 2 tablespoons into 8 ounces of piping hot milk or nondairy beverage, mixing well. Top, if desired, with whipped cream or whipped nondairy topping.
  11. Tip: Spray measuring cup with nonstick cooking spray before measuring corn syrup. The syrup will pour easily.

Notes

For sauce: Pour over ice cream, pudding or cake. For chocolate milk: Stir 2 tablespoons into 8 ounces of cold milk or nondairy beverage, mixing well. For hot chocolate: Stir 2 tablespoons into 8 ounces of piping hot milk or nondairy beverage, mixing well. Top, if desired, with whipped cream or whipped nondairy topping. Tip: Spray measuring cup with nonstick cooking spray before measuring corn syrup. The syrup will pour easily.

http://gffamilyfood.com/recipes/gluten-free-homemade-chocolate-syrup/

 

Comments

comments

Powered by Facebook Comments


Please be respectful – unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send readers to our website – gffamilyfood.com. Cheers!

Comments

  1. Hello! Stopping by from the UBP from amotherworld.com! I’m gluten intolerant so glad I found your blog 🙂

  2. I’ve the fitbit one as well and my counts between the 2 when worn together have been within 25
    steps.

  3. You’re so interesting! I do not suppose I’ve read through a single
    thing like that before. So wonderful to find someone with some unique thoughts on this
    issue. Seriously.. many thanks for starting this
    up. This site is something that is required on the web, someone with a
    bit of originality!

Speak Your Mind

*

Follow

Get every new post delivered to your Inbox

Join other followers