Canning Chocolate Syrup
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 5
Canning Chocolate Syrup
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 5
Directions
- 1Mix sugar and cocoa powder together in a large heavy stockpot.
- 2Add water and your choice of corn syrup or honey to the mixture, stirring constantly.
- 3Bring to a simmer or light boil over medium heat.
- 4Add salt and vanilla, then bring back to a simmer or light boil.
- 5Boil for 3 minutes while stirring constantly.
- 6Fill jars, leaving 1/2 inch of headspace, and wipe rims clean.
- 7Seal with flats and rings tightened to fingertip tight.
- 8Water bath or steam can the jars for 15 minutes, adjusting for altitude.
Ingredients
- 6 1/2 cup white sugar
- 3 cup cocoa powder
- 3 cup water
- 6 tbsp corn syrup (optional)
- 6 tbsp honey (optional)
- 1/2 tsp salt
- 2 tbsp vanilla
Equipment
large heavy stockpotwhiskjarscanning funnelcanning tongs
Tips
- Use a large heavy stockpot as the syrup expands when boiling and can burn easily in thin-walled pans.
- Foam on top of the syrup will dissipate after sitting for a while.
- Syrup will thicken as it cools.
- Once opened, keep in the refrigerator for up to a year.
- Serve on homemade ice cream or use for chocolate milk.
- You can make this recipe without canning it, but cut the ingredients in half.