Chocolate Syrup Recipe

If you love chocolate, the two words 'chocolate' and 'syrup' must have reminded you of that chocolaty sweetness which enhances the sweet taste of absolutely any dessert! Be it a chocolate cake or a dollop of vanilla ice cream, a generous helping of chocolate syrup over it, makes the eating experience all the more satisfying. Here, we give you the recipe for this condiment and tell you about some famous chocolate syrup brands.

The main ingredients of chocolate syrup are cacao powder, sugar, corn syrup, and flavorings like vanilla. They are blended together and the mixture is cooked for a few minutes. Usually, no preservatives need to be added, and cold storage keeps the syrup in a good state.

1 cup sugar
1 cup cacao powder
1 cup water
1 tbsp. vanilla
Salt to taste

Take sugar, cacao powder, and water. Blend them well. Cook for 5 minutes. Add vanilla after the mixture is brought down from heat.

The syrup can be stored in a refrigerator for weeks. Moreover, anytime you use it, you know it's your own preparation and has no added preservatives. You can store it in a squeeze bottle if you like. And it is all set to crown your puddings, cakes, drinks, and ice creams.

If you wish to bring a difference to the conventional chocolaty taste of chocolate syrup, you can make chocolate mint syrup and bring in the 'minty mix' to chocolate. For this, you will need dried mint leaves in addition to the regular ingredients. Here's the recipe for mint-flavored chocolate syrup.

1/2 cup cacao powder
3/4 cup cold water
3/4 cup sugar
30-35 mint leaves, dried after rinsing and torn.

Add water to cacao powder and stir till it mixes well. Heat the mixture after adding sugar and mint leaves to it. Stir till the sugar melts and the syrup boils. Reduce heat and wait. When the mixture thickens and gets a glossy look, the syrup is ready!

Chocolate lovers will thank Hershey's when they know that it was one of the first brands to bring chocolate syrup to the USA and make it tremendously popular. They came up with the fountain version of chocolate syrup in 1926 and with a canned form for household use. The secret behind the undoubted success of Hershey's is in the way they prepare chocolate syrup. They roast chocolate beans and grind them after they are shelled. Hershey's remain to reign.

Bosco chocolate syrup was first produced in 1928. The company is based in New Jersey and it supplies the syrup in squeeze bottles throughout the United States, Western Europe, and Asia.

H. Fox & Company in New York sells Fox's U-bet chocolate syrup since 1895. Their product is commonly used with the egg cream fountain beverage. Its content of dry milk makes the syrup unique in taste. They have shifted to using squeeze bottles from 2002. U-bet and Bosco do not use corn sweeteners. They use real cacao and cane sugar.

Today, chocolate syrups come in different types. Some varieties instantly form a hard chocolate topping with ice creams. Some of them have additional flavors while others serve the needs of those on a diet! When added to milk, it can increase the milk intake of kids, thus proving beneficial to them.

Chocolate syrup blends beautifully with ice creams, shakes, and puddings, giving them extra sweetness. It sugars the dessert to which it is added, and reduces its preparation time. Be it of a brand or be it homemade, a serving of the 'afters' is incomplete without the rich brown topping of chocolate syrup.