Sweet! Homemade Chocolate Sauce.

Chocolate syrup. Need I say more?  When you find yourself with a huge craving for chocolate - you know what I'm talking about now - a splash of chocolate sauce can fix that craving before you have the chance to wolf down a handful of candy bars! 

Yummy stuff for sure, and it is so very versatile. We use it as an ice cream sundae topping, add it to our coffee to create mocha coffee, mix it with milk, and even drizzle it over fresh strawberries or apples.  We find the homemade version to be far superior to the store versions, and it's a snap to make.  It's also very cost effective when compared to the name brand versions as well as most of the store brands. 

There are a ton of recipes for chocolate sauce out there, but our favorite is the one found in Jonni McCoy's book, Miserly Meals. Her book also contains a bunch of other great recipes for soups, vegetarian dishes, main dishes, mixes, dressings, breads, and desserts, etc. If you'd like a copy, you can find it at http://www.amazon.com/Miserly-Meals-Healthy-Recipes-Serving/dp/0764226134.   

I can almost taste that wonderful chocolatey flavor just thinking about it.  How about we make a batch now?  Great!  Let's get started.

WHAT YOU'LL NEED:

TIME TO COOK!

In a large sauce pan combine 2 cups of sugar with 1 cup of cocoa.  Add 1/4 tsp of salt.  With a whisk or large spoon mix together until all these ingredients are well combined.  It'll look like this.

Now, add 1 1/4 cups of water.  Over medium heat, stir the mixture well.  While it is heating, stir the mixture every once in awhile until the sugar has completely dissolved.  Take care not to allow the sauce to boil.  Once the sugar has dissolved, remove the pan from the burner and allow it to cool a bit.  After the sauce has cooled, add 1 T of vanilla and mix thoroughly.  Carefully pour the finished chocolate sauce into the storage container of your choice (I use a wide mouth quart canning jar).  Label the lid and add the date if you so desire.  The chocolate sauce can be stored in the refrigerator for up to 3 months.  Each time I make a new batch, I thoroughly wash and dry the old jar, ring, and lid and reuse them.  (Remember the frugal mantra!  Recycle, reuse, repair.)


VOILA!  THE FINISHED PRODUCT.

The bubbles on the top settle into the sauce after it's been in the fridge a couple of days.  Although her recipe indicates the mixture can get very thick, we've never found this to be the case.  It is always a very nice consistency and easy to either spoon or poor from the jar.  You will need to be sure to wipe the outside mouth of the jar with a clean, damp cloth after each use since the syrup will crystalize around the lid making lid removal and replacement a little difficult. 

Hope you enjoy this great recipe as much as we have!