Homemade Chocolate Syrup/Sauce
Homemade Chocolate Syrup/Sauce
Ingredients
- 1 1/2 cups water
- 3 cups sugar
- 1 1/2 cups Dutch-processed cocoa
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons light corn syrup
Instructions
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.
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” head space. Remove air bubbles and refill to the proper head space if necessary.
- Taking a clean paper towel 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.
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6 Comments
Dave Bednarek
Posted on: July 22, 2019I’ve been using your chocolate sauce recipe for quite a few years. It’s awesome!! We use it to make chocolate milk, as an ice cream topper, and as a dessert topping. Anywhere that “store bought” sauce might be used. I share jars with friends, family, and often give as gifts for life events. Everyone loves it!
Diana
Posted on: July 22, 2019Hi. I was wondering sense it makes such a small amount of jars would it be ok to double the recipe or does it need to be done one batch at a time? If it can be doubled will the simmering time need to change or stay the same?
Joni
Posted on: July 22, 2019Love this recipe. I have made it several times..
Wendi
Posted on: July 22, 2019According to the National Center for Home Food Preservation, it is not safe to can chocolate sauce, even if there is no added dairy! It is prime breeding ground for botulism. Please enjoy the recipe but store it in the refrigerator as this is not a shelf stable recipe.
Angel S
Posted on: July 22, 2019Technically speaking there is no dairy because the cocoa comes in powder form. I understand where you’re coming from but that’s the difference that might make it a higher consideration on the safety factor.
Elle
Posted on: July 22, 2019I absolutely love this recipe. Has anyone ever swapped honey for the corn syrup? I’m trying to cut HFCS out. I know it’s just a small amount, but I figured I would ask. Also, this is so delicious in my morning coffee.