Chocolate Syrup recipe
information
This syrup can be used for milk shakes, to pour over ice cream, pancakes, waffles, etc. To thin it just add a little cream or milk.
ingredients
350 g (12 oz) soft brown sugar
100 g (4 oz) unsweetened cocoa
300 ml (1/2 pt) boiling water
10 ml (2 tsp) vanilla essence
100 g (4 oz) unsweetened cocoa
300 ml (1/2 pt) boiling water
10 ml (2 tsp) vanilla essence
method
1. Mix together the sugar and cocoa. Add the water, stirring continously.
2. Put the mixture into a small pan and simmer gently for 5 minutes, stirring frequently.
3. Cool, then add the vanilla essence. Cover and chill in the refrigerator.
2. Put the mixture into a small pan and simmer gently for 5 minutes, stirring frequently.
3. Cool, then add the vanilla essence. Cover and chill in the refrigerator.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
