Phyllis Chocolate Syrup Recipes

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

PHYLLIS' CHOCOLATE SYRUP

Steps:

• Heat sugar, milk, cocoa in saucepan over medium-high heat to a boil. (Don't let it boil too long).
• Remove from heat, add butter and vanilla.
• Serve over biscuits.

TOLL HOUSE CHOCOLATE SYRUP

Steps:

• Grab a cup and add 2 tablespoons of Toll House Cocoa, then add 4 tablespoons of milk. Stir until it looks like chocolate icing. Once looks like chocolate icing put in microwave for 25 seconds. When done take out and stir. Add 1 tablespoon of butter and 3 tablespoons of sugar. Stir then put in microwave for 30 seconds. Once done take out and stir really good to take the lumps out.

LOW CALORIE CHOCOLATE SYRUP

Steps:

• Combine water, cocoa powder, sweetener, and salt in medium pot.
• Bring mixture to a bowl, then reduce heat.
• Simmer on low for 5-10 minutes. Mixture should thicken up a bit.
• Remove from heat and stir in vanilla.

HOMEMADE CHOCOLATE SYRUP

Steps:

• Combine sugar, water, cocoa and salt in a medium saucepan.
• Bring to a boil over medium heat.
• Boil for two minutes, stirring constantly.
• Remove from heat and add vanilla.
• Allow to cool completely.
• Serve as you would on anything that you need Hershey's syrup for.

GOURMET CHOCOLATE SYRUP

Steps:

• Stir cocoa into cold water.
• Add in sugar, seasalt and corn syrup.
• Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
• Remove from heat and stir in creamery butter.
• Let cool for a couple minutes, then stir in natural gourmet vanilla.
• Cool completely stirring occasionally.
• Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.