Welcome to the first day of
What an amazing time week of Valentine goodies we have planned for you all! We hope that you will join us and link-up your amazing crafts, recipes and all things Valentine's Day with us!
For my first recipe, I want to share with you my recipe for Chocolate Syrup, because what screams "Happy Valentine's Day!" more than chocolate!?!?! Nothing in my book, but I am a choco-holic! :D Anyway, this recipe (gently modified from one found on Allrecipes.com as submitted by Zen K.) is soy (if you use all soy-free ingredients), egg, fish, milk, nut and wheat-free and can be diabetic friendly (see variation). What a great and delicious way to say, "I love you!" to all your loved ones who suffer with any of the top 8 allergens and/or are diabetic, right?
1 1/2 Cups water
1 1/2 Cups white sugar
1/2 to 1 Cup cocoa powder
dash of salt
1 teaspoon vanilla
- In a medium sauce pan, combine water, sugar, cocoa powder and salt and cook over low heat, whisking continuously until the mixture thickens and simmers. (Note: The amount of cocoa you use depends on how you want your syrup to taste. If you want more of a milk chocolate taste, go with 1/2 Cup. If you want more of a dark chocolate taste, go with the full cup.)
- Remove the mixture from the heat and stir in the vanilla.
- Serve warm or transfer to a covered Tupperware container and refrigerate until serving.
Makes 1 pint or approximately 16 (2 Tablespoons-sized) servings.
- Diabetic Friendly: To make this recipe sugar-free, substitute an "approved for baking" sugar substitute for the sugar and cook as directed.
Easy, right? This recipe is great to make chocolate milk with, to drizzle over ice cream or cake, pie or cheesecake, to dip fruit into, to stir into coffee to make it a mocha, to add to milkshakes...so many things this syrup can be used for and so very easy to make! What's not to love?
I hope you enjoy it!
This recipe was submitted to:
Wonderful Food Wednesday on Family, Food and Travel
Now it's your turn!