Homemade Chocolate Syrup
July 10, 2009 in Food
I love it when I can easily make something at home and it turns out to be just as good or better than the more expensive store-bought kind. I’ve been wanting to try some homemade chocolate syrup.
The basic recipe is very simple, but there are a few variations of it, so the other day I decided to experiment with them and have a chocolate syrup taste test. Not a shabby way to spend the afternoon!
The one I liked the best was from Amy Dacyczyn’s The Complete Tightwad Gazette.
½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.
The result is very rich, so I only use a teaspoon for a glass of chocolate milk.
I poured the chocolate into a flip-top glass bottle and added a label. These would make cute hostess gifts or party favors!
I’ve been gradually learning how to replace some of the foods we used to buy. My next cooking project is to figure out how to make gluten-free fish sticks. I’m thinking of fish coated with cereal crumbs? They need to look like they came out of a frozen-foods box, but not be so expensive that I fall over. Any suggestions?
Ooh, I LOVE The Tightwad Gazette! I would love to make some of this with my kids – thanks for the idea.
Jamie
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I think tortilla chips make a pretty good alternative to crackers for breading… not sure if they are completely gluten free, though.
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Try potatoe flakes. They’ve worked for me in the past for other things.
also try gluten-free brown rice chips. the company is “effortlessly better” I think, and the chips are called “riceworks.” package is light blue and white. they’re delicious – I know someone with MS who eats them so I know they’re positively gluten free =)
A friend of mine uses crushed Dill Pickle flavored potatoe chips for his homemade breading… I am not sure if you guys have them there but it does taste pretty good!
We find just crushing up cornflakes in a blender works well if you can get your hands on gluten free cornflakes. They bake up wonderfully with a light spray of oil.
Otherwise ricecrumbs or even almond meal often works very well.
great idea!! where did you get the adorable glass bottles???
I found the glass bottles at a local homebrew store where they sell things for making wine and beer. They can also be found online. They’re called fliptop bottles, and they’re great to wash and reuse. Another option would be to use pint-sized canning jars.
There are also lots of great beers that come in that style bottle. If you’re a beer drinker you can hit your local beer store (probably need a higher-end one) and find singles of different imports packaged this way. Buy several to sample, then you just have to clean and de-label the bottles, plus you might find your new favorite beer.
If you buy Grolsch beer they come with those bottles and can be reused. I reuse them when I make my own beer. Very handy little things and the beer isn’t that expensive.
Fischer Beer too!
oooo, i’m all over this. i was just prepairing my to do christmas list. (things to make list)
I’d like to try making chocolate syrup. Did you boil the bottle in water to sterilize it?
No, I just washed it like normal because it went directly in the fridge and I wasn’t planning to store it for any length of time.
You can also find sterilization solution at the homebrew stores or online. I think they are called “swing-top” bottles. You could buy Grolsch beer. They come standard in the swing-top. Good idea on the cereal crumbs for breading…
Where did you get the flip top glass bottles? I made some herbal vinegar and would like to transfer it to a similar bottle.
Do I remember correctly that y’all can’t do corn? If you can, then a mixture of cornstarch, cornmeal, and grits (uncooked, of course) make a great breading mixture. I dip whatever I’m breading in a milk alternative, then dip it in the corn mixture. We love having fish that way in fish tacos.
You can also use brown rice flour for stuff like this; I usually mix it with cornstarch, again, to get a crispy coating, but I bet potato starch (even with crushed potato chips?) would work well. I dip the food in milk alternative, shake it off, dip it in cornstarch, and then smear-batter it with brown rice flour that’s already been mixed with a bit of milk alternative. Occasionally I do a beer batter with gf beer for onion rings this way.
I think the biggest trick with home frying is making sure your oil is good and hot before you put them in.
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Lane can still do corn, and these are mainly for her. I’ll try that.
What are the amounts of the cornstarch and flour? Also what amounts do you use for the cornmeal, cornstarch and grits?
I completely agree with the crushed potato chips. I personally use that method as a delicious, hastle free way to bread anything that I want to fry. Plus with the right chips you don’t even need to put salt on afterwards. If you haven’t tried the potato chip way of frying food I would definitely suggest it.
Great idea! Did you know that you can make a perfect chocolate sauce for ice cream with this sirup? Take a cup of sirup and fold in some whipped cream. The sauce has a great texture.
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Can this be made with Splenda? And yes, where did you get that cute bottle?
I’m not sure about Splenda, I usually just follow the recipe as it’s written. I was wondering about using another kind of sweetener, but I just kept it to sugar that day.
I made this today twice – once with sugar and once with Splenda. Making it with Splenda requires a bit of care to keep it from scorching. I mixed the water, cocoa powder and salt. I brought it to a boil and cooked in for the three minutes. I added the Splenda and vanilla after three minute boil. I stirred it for a couple of minutes after adding the Splenda to smooth out the texture. Both methods produce a high quality product. I used a good natural (not dutch) cocoa powder.
i’m definitely going to try that chocolate syrup. what a great gift idea. i make fish sticks all the time. i cut up the fish and shake it in a bag with a little flour, a bit of bread crumbs, and any spices i’m in the mood for [lemon pepper, italian seasoning, cayenne, etc]. not so GF, i know. i used to do an egg/milk wash, too, but skipping steps still yields a great result. instead of flour+bread crumbs, maybe rice flour with rice bread crumbs. GF is always an experiment, eh. good luck!
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Looks so yummy! Thank you! The store bought kind has high fructose corn syrup in it–yuck!
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That is a great idea…and the presentation is adorable. What a great Christmas gift!
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You just can’t go wrong with chocolate syrup! Re: fishticks, I have heard good things about these babies, but have not tried them myself:http://www.elanaspantry.com/fish-sticks/
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I love this idea! Cute reusable bottle, inexepensive mix with real ingredients, a wee bit of time, and a tastier result. I will definitely do this, my kids are always asking for chocolate milk. Thanks for posting!
Could you use Nature’s Path Honey’D Corn Flakes? Maybe dip the fish in lemon juice and dill, then in crushed cornflakes, bake in a lightly oiled baking dish at 425 for 15 minutes. (this is based off a honey mustard chicken recipe I use.)
Good luck! I’m also modifying my recipes to use better ingredients, but trying to keep it simple for the littles.
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Wow- I love this! When we run out of syrup I will have to make this instead of buying more.
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I love that bottle! I love your style!
I use corn flakes on oven-baked chicken and fish also…
I love this idea and it sounds like so much fun. I really want to try this – think it would be great for ice cream and it is ice cream season.
One questions what kind of cocoa did you use – regular Hersheys or ? you said it was rich so I was wondering if you used a more expensive brand.
The cocoa was regular Hersheys. I think it was rich because of using real sugar, since the store-bought kind uses HFCS.
Thanks so much – I used to love to make cocoa with the hersheys but have been using Ghirdelis lately. I am so going to try this recipe when I run out of the syrup – I want to get away from the HFCS and this sounds fun.
Try a variation of HoldtheGluten.net’s mozzarella stick recipe. Similar breading should do the trick. http://holdthegluten.net/2009/06/09/gluten-free-mozzarella-sticks/
Cool! I’d love to try making my own chocolate syrup, I’m quite a chocolate milk lover myself! Thanks for sharing.
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How about those durqee onion straw things you put on greenbean casserole, or do those have gluten?
I am so doing that! Thanks for sharing the recipe.
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great recipe – I’m not a big Hershey’s fan, so will be interesting to see how this compares! thanks
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I would probably dip the fish in milk or water and then dreg in a mix of GF bread crumbs and crushed cereal. drizzle with a little olive oil and bake (I do something similar for chicken but add dried crushed herbs.)
I was just thinking last night that I want to make my own chocolate syrup – a timely post indeed!
I use crushed corn flakes (gluten-free) for a coating. Or corn meal with grated parmesan cheese and italian seasonings.
Blessings.
We JUST made homemade chocolate syrup this week. I got the recipe for a book I am reviewing for Simple Kids. It is SO good and rich and no HFCS! Love, love, love it. I just put mine in a glass jar with a nice, tight lid. Yummy.
(yours is prettier than ours!)
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I have made the same recipe that is in Tawra Kellham’s cookbook “Not Just Beans” (I believe it’s under a new name now), and it’s SO yummy!
On a money saver level, another yummy treat to make at home yourself is vanilla extract (or any kind of extract!), if you don’t already. You split two vanilla beans down the middle, add it to 1/4 – 1/2 cup vodka, and let it set for 6 weeks. It’s SO delicious and much cheaper than buying pure vanilla extract from the store. The beans can be reused 4-5 times, too.
I am about to make peppermint and orange (the rind, with no pith) extract the same way, too.
I would love to hear what you find about gluten-free fish sticks. I have a GF friend that might know, I will ask her.
I don’t comment often, but I love your site and keep up with it through Google Reader religiously.
Thanks for all the good posts!
Corn Chex! Corn and rice Chex are GF now, so if you crushed some of them, you could use them as breading that’s crunchy and looks store-ish. Fair warning: the cinnamon chex are ADDICTIVE. Not that you’d use them on fish, but if you DO get them, don’t say I didn’t warn you.
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Hey! I have all those ingredients and we love chocolate syrup. Can’t wait too try it.
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Thank you so much for sharing this. We go through so much Chocolate Syrup in our house. The first thing out of my three year olds mouth in the morning is “I want chocolate milk”.
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I don’t know much about gluten free cooking, but I love the eating well website for healthier alternatives. This recipe uses whole wheat breadcrumbs, but maybe you could adapt that and use the rest? http://eatingwell.com/recipes/fish_sticks.html We also LOVE their almond crusted chicken fingers here: http://eatingwell.com/recipes/chicken_finger.html
Check out http://www.elanaspantry.com their fish stick recipe looks good, although it requires a certain brand of almond flour. The woman who developed the recipes seems very knowlegable and helpful.
We have recently tried almond flour, it’s is seriously good. But….WOW…$10+ per pound. We are currently on the lookout for almond flour at better prices. And I’m still working and perfecting my GF waffles (and milk free) and the almond flour has been a big help. Thanks for the tip, we’ll be trying that one.
I have friend who toasts and stales gluten free waffles, then she grates them in a cuisinart with salt and Parmesan cheese. She stores the finished crumbs in a lidded glass jar in the freezer. She uses them the same way she would use any other breadcrumbs.
I do not have labels in front of me but how about cornflake crumbs or rice crispy crumbs?
Happy experimenting and thanks for the chocolate syrup idea.
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Oh my goodness! This is so yummy. I had to make it after dinner tonight. It was super easy. I’ve had 2 glasses of chocolate milk so far. I will definately be getting my calcium this week!
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I just got up from the computer and cooked some of this up immediately! It is cooling as I write, but I’ve already dipped my finger and it’s DELISH!!! No more expensive Milo for this family!!
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Thank you for this recipe. The ingredients in regular chocolate syrup are frightening!
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YUM! This looks great! I can’t wait to try it! Love the idea of making it for host/hostess gifts too.
This looks great! It was on my grocery list to buy chocolate syrup, but the prices are getting pretty steep for the larger size; not to mention the HFCS. So that got crossed off my list and since I have all the ingredients in my cupboard I just saved some more money. Thanks!!!
Hello you 3,
I enjoy your blog, respect you values and this is my first post, Rachel
Thanks for this idea, I just whipped up a batch and I had to share that it is really tasty in coffee!
Sonya
Thank you, thank you for this recipe!! I can’t wait to try it!!! Have you ever looked on the ingredient list for store bought chocolate syrup? Scary!!
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What I good idea making your own chocolate sauce!
Sounds like you have some good recommendations for gluten-free crumbs. It’s always an experiment. I’ve been watching your blog for a few months – I mist have missed something, I didn’t realise you/your family was transitioning to gluten-free!
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Thank you so much for this fabulous recipe! My daughter loves things like this but is intolerant to refined cane sugar.
I’m about to experiment with some fructose and if it’s successful I’ll move on to agave syrup and see how that goes.
I can’t wait to see her face when she sees a bottle of this on the table at lunchtime!
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What a great idea! I can’t wait to try it.
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I’m making the syrup at this moment! I’ve had a bottle of grenadine in my pantry for a year or so (cute bottle) so I finished it off last night and washed the bottle for a new purpose. I plan to use the syrup on ice-cream.
We used our syrup today on ice cream with organic coconut flakes and chopped peanuts! I love how it thickened in the fridge. Hard to believe it was so easy; why on earth would I ever buy something like this from a store again?!
That is very true!!!
Thanks for sharing, I’ve just made it for the kids and they love it!!!
Maxine x
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This is great! I have been wondering what to do to replace Hershey’s syrup since it is on the mercury list…
Thanks for this great suggestion!
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I made the syrup, thanks for posting the recipe! We are enjoying it over icecream for dessert
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That looks delicious, and I LOVE the bottle you stored it in! Thanks!
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I made this last night with Hershey’s Dark Chocolate cocoa powder, and it is *SO* good! Better than any store bought kind I’ve ever tried. Besides chocolate milk, I plan to use it to “stripe” homemade gelato, too. Thanks for sharing this recipe!
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We just ran out of chocolate syrup so I will have to try this! I tried a different recipe for chocolate syrup once but I wasn’t a fan…good to have a recommendation. Thanks, Rachel!
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My kids and I made a batch of the chocolate syrup today. OH. MY. GOODNESS. It is so YUMMY!!! My daughter (almost 14 months), kept taste-testing it! My son (3) wanted it in a cup- um no, but I gladly mixed 1 tsp. of it with some milk! Thanks!
I wanted to add that Cost Plus/World Market sells glass bottles as well. They had a few flip top ones, but were small. I purchased 2 green bottles with glass-topped cork lids for $2.99 a piece and they are working our wonderfully!
Awesome! I can’t wait to try it. I’ve been experimenting and thinking about trying to create a homemade, more natural version of vanilla coffee creamer. I love the store-bought stuff but it’s expensive and so bad. If you’ve come across a homemade substitute for that, i’d love to hear it!
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Chex recently went gluten free in all varieties, so that might be a good choice for breading. I like to use cornmeal to bread meat instead of flour, so that would work too as it is gluten free.
Can I use your recipe for an instant hot chocolate too? If ever,how can I do it properly? Thanks for the help.I love chocos..
Here’s how I make hot chocolate:
Hot Chocolate Recipe
I LOVE chocolate milk! I hadn’t thought about trying my own syrup, though! Great idea! I’ve been off of white sugar and using natural sugars for a few months now, so I had to modify it a bit. I also decided to add carob, too. (boost the health factor a little bit.) Here’s my modified version, if anyones interested:
1/4 cup cocoa powder
1/4 cup carob powder
1/2 cup agave nectar
1/4 cup sucanat
1/8 tsp salt
1/2 tsp vanilla
I think it’s a little thin and I may thicken it with some corn starch next time, but I’m pleased with the flavor.
I forgot to mention, it’s not quite as rich, so you’ll need to add more. Also, it tastes a little more like ovaltine, then hershey’s. (but that’s ok by me.)
This is a fantastic idea, thank you. I am curious though, I send gifts to other cities. I noticed that you said several months refrigerated. Is there a way to not have to refrigerate right away?
Julia
I would be concerned about bacteria breeding before it was refrigerated, but I really don’t know enough to say. Maybe you could put it through a canning process to make sure it was safe?
Looks awesome! I shall try!
As for the fish sticks… consider an asian recipe. I’m sure you could find something good and gluten free there. Cereal sounds iffy, but I’m chicken. xD
For the fish sticks: use breadcrumbs from spelt or kamut bread – just pulverize in a food processor. My wife is gluten-intolerant and we do this for all sorts of breaded dishes.
Try using 1cup milk instead of water. Gives it a creamier flavor as well as makes it a little thicker goes great on pancakes
Crushed potato chips is the best gluten free coating I have found. You can also use Fritos.
Great idea for home made chocolate syrup. I will recommend it to our web site director and see if they will put it in the health section and also recommend your web site.
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I use the chex brand glutten free rice cereal. I put about 2 cups in a ziplock bag use my rolling pin to crush the cereal and bread plain old white fish that I’ve cut into sticks or triangles. bake at 325.* for 20 min and BINGO fish sticks glutten free and if the kids don’t see you do it , All is good they never know the difference.
I ♥ the syrup recipe.
A simple GF Fish Sticks recipe can be found on Elana’s Pantry web site at http://www.elanaspantry.com/fish-sticks/
You can use rice flour…
Did you try Alton Brown’s recipe? His has a couple teaspoons of corn syrup added to prevent crystalization. Other than that, it is very similar.
http://www.foodnetwork.com/recipes/alton-brown/cocoa-syrup-recipe/index.html
Alton’s recipe uses equal amounts of water and cocoa, and then twice as much sugar, more salt, and more vanilla. And corn syrup. Other than that, it’s very similar.
why dont you try panko, a japanese bread crumb.
Looks tasty! What was the script that you used for you label??
Thanks
That font is actually called Chocolate Box.
i agree panko bread crumbs work awesomely!
You could crush up potato chips for a fish shelling… might not look like the real thing, but they have a good crunch.
I don’t know how usefull this will be, but among several portuguese fish recipes are the “filetes panados”…
Simply put these are fish filets that are dropped in eggs… mixed until they are a nice yellow liquid.
Usually you drop them into flour next, but I guess cornflakes might hold up…
You could just as well stick it in cornstarch(the powdered kind)…
Then we just fry it in oil…
Could do both and get a nice stable crunchy coating.
Sometimes we just do the eggs.
Try cornmeal for the fish sticks!
love this recipe!
I am so in awe of you folks that take the time to experiment with food, coming up with your own recipes. I live in fear of cooking! Ha Ha! So I love reading these food blogs. They’re always full of fun recipes and fabulous foodie photos. This chocolate syrup sounds so yummy…thanks for sharing, Rachel!
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Believe it or not, for breading things like fish sticks and pork chops, crushed rice chexs are the best. If you crunch them up so they are small enough to grab the edges, but not to powder, they are delicious fried in butter and olive oil.
They are better than corn checks on fish and porkchops. Although, corn chexs goes better with chicken. It’s easy. It’s cheap. And gluten free. Just crush the chexs until you only get cross shapes, no squares.
It sounds crazy but my friend uses cornflakes on her fish and it’s very delicious.
Cool. I am always looking for homemade christmas presents to make and this one is perfect.
Great – This taste like a dream
Holy moly, this looks amazing! Can’t wait to give it a whirl. Thanks so much.
+Jessie
I made this according to the recipe that was posted, but when it cooled it became very hard and difficult to work with. It’s almost solid now. What did I do wrong?
Lisa, it sounds like it got too hot and the sugar caramelized. Try boiling it at a lower temperature.
Had to come back and say that we made this and loved it! Not sure if I should be thanking you or not– we’ll see how many pounds we gain
I linked back to you in my own post and included my new favorite summer dessert using your syrup…
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Thanks for the recipe, helps with my chocolate potato chips section.
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Just came across this through a search and have to say that it was a HIT! Tasted similar – but much BETTER than Hersey’s syrup you buy in the store and a fraction of the cost! This will be in the recipe box for a long time to come!
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Hey awesome!! I’m making this now!
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Just used this recipe to make it.
This is a very good recipe and perfect for chocolate milk.
THE BEST chocolate syrup ever! Recently I’ve wanted to make homemade everyday things. I’ve made lip gloss and perfume, both disasters but this was the best and every one wants more. I’m only 13 and this was easy for me to make so I love it ‘maybe I should stick with cooking stuff not making products?”
This recipe looks great and i am so glad to find an alternative to the HFCS-kind.
questions: how much does this make?
thanks
Maria
nevermind!!!!
just noticed yields two cups
thank you
I agree with the instant mashed potato flakes, or you might try panco crumbs, I think they are made with rice flour.
Try almond flour/meal, plain or mixed with corn meal. Add spices to taste.
You can buy almond flour or make it.
Also low carb.
And tastes much better.
I doubled the recipe for the chocolate sauce using Ghirardelli unsweetened coca and Florida pure cane sugar. After, removing it from the heat I added 1/8 tsp each of Mace, Allspice, Cinnamon and Mexican white vainilla extract (3/4 tsp since it a milder version). The sea salt is added after everything is dissolved to raise the boiling point of the mixture. Using spring water does make a difference, the first time I made the recipe I used tap water. The end result using tap water was dull, meaning the subtle overtones from the added spices were suppressed. Tap water will also limit storage time as will adding any fats as suggested on previous post.
Adding fats like butter or cream will limit storage time but will give better results for a hot fudge sauce making it thicker and richer.
Once the mixture started to boil I reduced the heat and timed it for three minutes at medium heat which maintained the boil. The mixture did not significantly thicken until it cooled. Once cooled it was thicker than all commercial syrups on the market. I continued to whisk it until it settled down, removed from the heat source. This eliminates crystalization issues. A better solution would be to use a copper utensil or submerge the pot in ice once the 3 minute has passed.
- Donald
Very cool! I am going to try this today. I am totally with you in regards to replacing as much pre-made store bought stuff as possible. I think as a culture we have been tricked into thinking we can only get things pre-packaged and ready to go. There are so many household items and foods that are easy to make, better for you and better for the environment.
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I have tried making this and love it, but the last two times it has gotten hard in the bottom of the container after less than a month. I noticed you commented to one person that they may have boiled it too high or long. Do you think that is the problem?
It tastes great, I just don’t want to waste half of it in them bottom of my bottle!
thanks!!
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Maybe so, I’ve always been able to use the last drop. I can’t think of another reason it would harden up like that.
Yeah it is perfect for dairy free icecream because my duaghter is lactose and tolerant and you know that soymilk icecream is not that good but it is delicious with this choclate syrup
try matzha meal
Thank you for the wonderful recipe! I agree, anything you can make at home, that tastes the same or better than retail, for the same or less cost, is absolutely worth it! Keep up the good work!
That chocolate syrup was great in coffee!
This is a great recipe. Works really well on ice cream.
As far as the fish goes, try Pollock, it is cheap, and holds up well, so that you can cut in in small strips. It tastes similar to haddock or cod
Great recipe! I love chocolate syrup on fresh-baked bread. Yum.
Hello, my name is Noah. I hope to one day have a cafe in NY, NY. But until then… I live with my mom and dad. I am 16 years old. I a Jewish if a girl named Noah wasn’t enough… My mom wanted Ice Cream but I couldn’t break shabbot and buy her some. So I googled this recipe, made it and waited on it to get a bit colder. I shaved some ice, and then added a little bit of milk to the syrup. Gently coated the ice with the sauce. And TADA!! Homemade Jewish non-ice cream, creamed ice!!! It tasted UH-MAZ-IN’!! You ALL should try it. [:
-Love Noah
Great recipe! Made it with splenda instead of sugar, was fantastic!
2 whole cups of sugar? Wow that’s so bad!
“2 whole cups of sugar? Wow that’s so bad!”
Yes, it’s two whole cups of sugar. So what? You have to consider serving size – a serving is one teaspoon, and the recipe makes about two cups of syrup. That’s almost 100 servings. And “so bad” compared to what? Compared to store bought syrup? Compared to not having syrup at all?
ooohhh this looks really good! do you think it would be good for pouring over stuff (ex. ice cream, cake, pastries etc..) or is it too thick/thin to pour? Is it also wayyy too chocolatey for that?
It’s the same consistency as Hershey’s chocolate syrup, so it’s great for ice cream.
Another great breadcrumb substitute is GF pretzels, the Glutino ones are what I use, crushed up, as a replacement. They have more flavor (and a bit more salt) than many of the other ones I’ve tried.
My wife and I just tried this recipe and it works GREAT!
Great idea, I can’t wait to try the syrup. I think it would be great on pancakes.
My son is allergic to many foods-corn being one of them-he cannot have any item with HFCS, but now he can have chocolate syrup again! THANK YOU!!!
P.S. this is WAY better than any you can buy in a store!
I increased cocoa to 2/3 cup and added 1/3 cup potato flakes. The Chocolate milk I made was just about the best ever. I think next time I will blend the flakes and increase them to 2/3. *Perfect*
Wow oh Wow! Thank you so much for sharing. I woke up from my nap today thinking about Chocolate Syrup. Not eating it, but making it. And then I found you. Thank you.
I made a double batch to use up the cocoa powder I had. At the end I added two small caps (the caps from the bottle) of McCormick Cinnamon Extract along with the salt and vanilla. Then after cooling I poured it in the Vodka bottle that I made my vanilla extract in. It was empty of extract (used the last little bit in the chocolate syrup) but full of those beautiful vanilla beans.
It turned out to be quite tasty. I suppose I will have to make something to pour it over tomorrow.
Thank you so much. Have a great one!
I make this for my kiddos so they can have chocolate milk. Easy and delicious!
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Zoweeee. This sounds really delicious. Just wish I had thought about it when I was buying chocolate syrup. Thanks for sharing.
For gluten-free breading of any kind (e.g. we bread cod and zucchini sticks the same way):
* grind up a slice – preferably the crust – of a gluten-free bread in a food processor. This works best if the bread is a bit older. Here you can add seasoning, taragon, dill, etc.
* beat an egg.
* turn the fish (or whatever) around in a plate of gluten-free flour.
* turn it over in the beaten egg,
* now turn it over in the bread crumbs mixture.
* let it sit for a bit (10-20 minutes?), this way the breading sticks better.
* done.
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Wow is it that theres 3 and a 1/2 cups worth of matter in the recipe yet it only yields 2 cups of syrup?
I think that this recipe + liquor could make an interesting topping as well! Thanks for the great idea!
What a great idea! I’ll bet this is delicious
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I do this chocolate syrup.Tasty
My brother has a severe gluten allergy and when we need to cook sth for him we use gluten free products, bread, pasta, etc. So you should be able to buy gluten free bread and breadcrumbs. Why not just use that to make fish sticks?
Thanks for the recipe. I’m responding to the request for gluten free fish sticks. I started to make them myself, I use either rice crispies or cornflakes crumbs. You can add some ground slivered almonds (idea from the “Sneaky Chef” cookbook) and the kids will never know.
Sounds yummy, I’m going to try this but I’m going to use honey instead of sugar. I’ll start with a little less honey since it’s sweeter than sugar and add more if needed. Looking forward to trying it!
I think honey sounds like a brilliant idea.
This sauce was absolutely delicious. Me and my mum were thrilled that we found this,because she is lactose intolerant and we couldnt find another one without dairy prouduce in it!
Oh my!! I just made this after finding it via google search. All I can say is, “YUM!!” Holy cow this stuff should be illegal. Mark my words, I will NEVER buy premade syrup again. Thanks!!
Great recipe. I am going to use splenda instead of sugar… I cant wait to try it out!
Try grinding some arborio rice in a blender until it becomes the consistancy of flour. You can then use it like flour to bread and fry your fish sticks.
anything that is made from scratch tastes better, thanks for the recipe!
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this recipe is fabulous — and easy! thanks for posting it!
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Wow, very easy recipe, this special recipe is new to me, I may treat my friends when I make this
I tried the chocolate syrup recipe. Replaced water with soy milk and used dark cocoa. It turned out great!