Jane Kellison sent me an email about canning up a recipe that she found on Alton Brown's show many years ago. Jane said that she had found a homemade chocolate sauce/syrup recipe that was a good clone of the "bunny" version we find in the grocery store. "Chocolate Milk ", I said to myself, what a great idea for the mom's who spend so much money on that "liquid gold".
I took a look at the recipe and since she was using powdered cocoa instead of real coco with butterfat it was perfect to do as a water bath recipe. She has been making it for her kids and many mom's out there will love this recipe and find it one of those "homemade" items that your pantry just can not do without.
From Jane:
"Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!"
"It is thin when canned but thickens up really well. I quadrupled the recipe with a yield of 14 half pints and enough to fill my squeeze bottle."
Homemade Chocolate Syrup/Sauce
I took a look at the recipe and since she was using powdered cocoa instead of real coco with butterfat it was perfect to do as a water bath recipe. She has been making it for her kids and many mom's out there will love this recipe and find it one of those "homemade" items that your pantry just can not do without.
From Jane:
"Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!"
"It is thin when canned but thickens up really well. I quadrupled the recipe with a yield of 14 half pints and enough to fill my squeeze bottle."
Homemade Chocolate Syrup/Sauce
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
Cooking:
In a small pot, on medium heat bring water and sugar to a boil and whisk in
cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have
dissolved. Reduce sauce for another 15 minutes until slightly thickened.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
Makes 2- 3 half pints depending on how much you reduce the recipe.
Filling the jars: On a dishtowel place
your hot jars. Using your funnel in each jar ladle the mixture into the jars
leaving 1/4” headspace. Remove air bubbles and refill to the proper
headspace if necessary. Taking a clean papertowel wet it with warm water and
wipe the rims of the jars removing any food particles that would interfere with
a good seal. Using your magic wand to extract the lids from the hot water and
place them on the now cleaned rims. Add your rings to the tops of each of the
jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom
of the canner and place the jars in the water bath making sure that the water
covers each of the jars by 1 to 2 inches. Add hot water to the canner if it
doesn't measure up. Cover the pot and turn up the heat under the canner and
wait for the water to start boiling. Once the water has come to a boil start
your timer for 15 minutes. When complete turn off the heat and remove the cover
and let the jars sit for another few minutes. Remove the jars and place them
back on the dishtowel in a place that they will sit overnight to cool. Do not
touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
Makes 2- 3 half pints depending on how much you reduce the recipe.
