How to Make Chocolate Syrup

Step-by-Step Guide

1. 1

   Step 1: Whisk together cocoa

   It may seem like you don't need that much space, but the liquid will seem to increase in volume
   -- and it prevents splashing! To reduce the caloric content of the syrup you can use Splenda instead of sugar.
   
   But take note: if you're doing this, do not bake with it
   -- just use it as a drink mix or topping.
   
   Also, you'll have to use it within a couple days of making as it does not store well (when made with Splenda, that is).
2. 2

   Step 2: sugar and salt in a 2 or 3-quart saucepan.

   Continue whisking until it's smooth and the lumps are gone. , Keep whisking it occasionally, but take it off the heat once the 3 minutes are up.
   
   It won't thicken just yet, so don't worry if it's still too thin. , You can also give 'er a quick taste test and see if you'd like to add in a pinch more salt or a bit extra vanilla.
   
   Just don't burn your tongue! , If you made it with regular sugar, it should keep for around a month.
   
   All the more reason to bake tons of chocolate-y recipes! , Because how could you not?! And if you're feeling sneaky, put your homemade syrup into a chocolate syrup bottle and see if anyone notices!
3. 3

   Step 3: Whisk in the cold water.

4. 4

   Step 4: Cook over medium heat

5. 5

   Step 5: bringing it to a light boil for 3 minutes.

6. 6

   Step 6: As it's cooling

7. 7

   Step 7: add in the vanilla.

8. 8

   Step 8: Pour into a resealable container and store in the refrigerator.

9. 9

   Step 9: Use on the treat of your choice and enjoy!

Detailed Guide

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