Thursday, April 12, 2012

Corn Free Chocolate Syrup

As many of you know at age 2 1/2 (December 31, 2008) Ryan was diagnosed with food allergies and we eliminated all wheat, egg, soy and dairy from his diet for three years.  In 2011 we had him retested which showed he no longer had sensitivities to wheat and dairy (what an accomplishment) BUT now had a severe allergy to corn.  Makes sense because corn was our substitute for all things wheat!

This was yet another life change trying to eliminate all corn from his diet.  I had a very happy boy when I came across this recipe for Corn Free Chocolate Syrup.  It is super easy to make.  Most households will always have these ingredients on hand.  We no longer buy chocolate syrup because this sauce is so delicious we ALL use it.

  • 1 c. granulated sugar
  • 1 c. dark brown sugar
  • 1/4 t. (a pinch) Kosher salt
  • 1 c. cocoa powder
  • 1 c. water
  • 1 T. vanilla extract
In a large saucepan, combine sugars, salt and cocoa and whisk to combine. Add water, and heat over medium heat until mixture comes to a boil, stirring constantly (to avoid boiling over). Boil several minutes, until the mixture thickens - and remember that it will thicken more as it cools. Remove from heat, stir in vanilla extract, and store in glass jars. Makes 2 - 8 oz. jars.

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