RECIPE: chocolate syrup

ourguys

16 years ago

Does anyone have a recipe for chocolate syrup with less sugar, or perhaps a sugar substitute? Thanks.

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Comments (5)

ginger_st_thomas
16 years ago
You could try the recipe at the site below.

Here is a link that might be useful: Chocolate syrup
grainlady_ks
15 years ago
Here's one made with low-glycemic agave nectar. I won 1st prize in the dessert division in an International Low-glycemic Recipe Contest with this chocolate syrup recipe and vanilla ice cream (also sweetened with agave nectar). I usually only make 1/4 or 1/2 the recipe because it doesn't keep as long as commercial chocolate syrup.

-Grainlady

Agave Nectar Chocolate Syrup

1/2 c. HersheyÂs Cocoa Powder
1 c. Light Agave Nectar
1 c. Cold water
1/2 t. Vanilla
1/2 t. Guar gum (optional - as a thickener)
1/8 t. Sea Salt

1. In a large saucepan, combine cocoa, Agave Nectar and salt. Stir in water. Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes.
2. Add 1/2 t. guar gum for a thickener.
3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate.
4. Shake before using.
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This sauce is one that my middle one uses as chocolate milk syrup. It kept very well in an old syrup bottle, but was very thick and he'd have to really squeeze to get it out. Kept for quite some time too with no growths or problems. Mocha Satin Sauce from Hershey's 1/2 c butter 1 c sugar 1 c whipping cream 1/3 c cocoa 1 t instant coffee (I used Espresso powder) or omit 1 t vanilla extract In a small saucepan over low heat melt butter. Add sugar, whipping cream and cocoa. Cook, stirring frequently, until mixture comes to a boil. Reduce heat and simmer 5 minutes. Remove from heat; stir in coffee and vanilla. Serve warm or cool. Cover and refrigerate leftover sauce. About 2 cups. To reheat: place sauce in small saucepan, stirring constantly over low heat. Here's another from the same book. Bittersweet Chocolate Sauce 2 c semi sweet chocolate chips 2 blocks unsweetened baking chocolate 1 c whipping cream 1 1/2 t vanilla In double boiler combine all ingredients except vanilla. Cook over warm water, stirring frequently until smooth. Remove from heat; stir in vanilla. Serve warm. Cover and refrigerate leftovers. Makes about 2 cups.
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New to this forum but I have a sauce I make for s'more sundaes that might be close. The amounts are approximate since I do it by feel most of the time. 6-8 large chocolate bars (not the huge ones) 1 to 1.5 C Milk Marshmallows On low heat carefully melt chocolate in sauce pan On med-low heat slowly add milk stirring constantly until the texture is smooth and slightly runnier than you'd use for chocolate sauce. Add chopped (or torn up) marshmallows 3 or 4 at a time stirring until melted and incorporated into chocolate. After about 4 additions of marshmallows use a cold plate test (plop some of the sauce on a plate you've chilled in the fridge) to check thickness of sauce. (Careful not to scorch the sauce that's on the burner while you're testing.) Continue adding marshamallows 2 or 3 at a time and testing after each addition until you reach the desired consistancy. I serve it on vanilla or chocolate ice cream topped with crushed graham crackers. It's also really good on strawberry ice cream.
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CA Kate z9
15 years ago
Can we also have the recipe for the low-glycemic ice cream? PRETTY PLEASE!
grainlady_ks
15 years ago
Your wish is my demand. A serving is 1/2-cup!!! How sad of me to remind ANYONE of that. :-( Enjoy! -Grainlady

Low-Glycemic Vanilla Ice Cream

4 oz. Liquid Pasturized Egg Substitute (do not use raw eggs!)
1/4 c. Light Agave Nectar
1 c. Half and Half (or milk)
2 c. Heavy cream
1-1/2 t. Vanilla

1. In a 4-cup measuring cup or equal-sized bowl, combine egg substitute, Agave Nectar, and vanilla in a bowl and stir to mix.
2. Add cream and half and half (or milk).
3. Chill thoroughly. (I place it in the freezer until ice crystals begin to form on the edges of the mixture.) The colder the mixture is the quicker it will become ice cream.
4. Process in a Deni Scoop Factory Compact Automatic Ice Cream & Frozen Dessert Maker or ice cream maker of choice.

Yield: 1 quart
CA Kate z9
15 years ago
Thank you sooooo much! DH will appreciate it even more than I.

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RECIPE: chocolate syrup

Comments (5)

ginger_st_thomas

grainlady_ks

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