Chocolate Syrup

About ten years ago, my husband’s great aunt and uncle drove half way across the United States for a visit. We laughed, and talked, and did some sightseeing. But, most importantly we ate. His aunt is a great cook and we always enjoy swapping recipes, sharing cookbooks, and tasting each other’s creations. One evening, I served ice cream for dessert with Chocolate Syrup. Uncle said to me, “You would have been a great frontier’s woman!” We laughed so hard we couldn’t catch our breath; and so long that our sides hurt. It has since been a long standing joke when referring to recipes that are made from scratch.

This syrup can be used as a topping for ice cream, to make chocolate milk, or to make hot cocoa made with milk.

Chocolate Syrup

1 ½ cups raw sugar

¾ cups cocoa

Dash salt

1 cup hot water

2 tsp. vanilla

In a saucepan, stir together raw sugar, cocoa, and salt. Add water and whisk to dissolve. Cook over medium heat, whisking constantly, until mixture boils. Boil and whisk for three minutes. Remove from heat and stir in vanilla.

Cool and pour into a jar and refrigerate. Yield: 2 cups.

Frugal Tip: Save an old dishwashing liquid bottle for your Chocolate Syrup. It keeps the kids from making such a mess when they stir up their own chocolate milk.

This recipe is not original to me; however, I am not sure where it came from I have had it so long.