Homemade Chocolate Syrup & Vanilla Syrup

 

We made delicious homemade chocolate syrup again tonight. Big thanks to Jessica at One Sweet Appetite for the recipe.  The only thing I changed was the use of raw milk instead of whole milk.  I like the taste much more than syrup we get at the store, and the kids have no complaints.  I have to beg them to take it easy on it, so it last more than a few days.  Everyone loves the taste, and the list of ingredients just sounds better than what is on the back of the Hershey's syrup label.

Hershey's Syrup = High fructose corn syrup, corn syrup, water, cocoa, sugar, contains 2% or less of potassium sorbate (preservative), salt, mono- and diglycerides, xanthan gum, polysorbate 60, vanillin, artificial flavor.

Homemade Chocolate Syrup = 1-2/3 cups sugar, 1 cup raw milk, 2/3 cup cocoa powder, 1 tsp pure vanilla extract.

The directions are simple, bring sugar, milk, and cocoa to a boil over medium heat, whisking until dissolved. Boil a minute or so longer.  Remove from heat and stir in the vanilla.  Let cool a bit and then pour into a container for storage in the refrigerator.

I have no idea how long this should last in the fridge, because around here it is gone pretty quickly.

While I was waiting for the chocolate syrup to cool, I decided to try the vanilla coffee syrup recipe from Susan Bowers.  It is a little late for me to wait around for this one to cool tonight, so I'll have to try it in my coffee in the morning, but it was super easy to whip up.  I didn't follow the recipe exactly.  I wanted a much smaller batch to take to work with me.   Here is the recipe as modified. 

1 cup water
1 cup sugar
2 tablespoons vanilla extract.

Stir water and sugar over medium heat until sugar is dissolved.  Stir a few more minutes.  Remove from heat, and stir in the vanilla.

Now I didn't wash the chocolate off my whisk between recipes, so I'm hoping that a little of chocolate flavor seeps into my vanilla syrup.  If not, I may have to work on a new hybrid recipe.