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Homemade Chocolate Syrup

Time to kick out the Hershey's chocolate syrup and make this instead, it's easy and tastes great!
Servings: 22 ounces
Author: Kelly the Kitchen Kop



  • Stir together sugar, cocoa, and salt in a medium saucepan. Add water, then bring to a light boil for 2-3 minutes, stirring rapidly, until sauce just begins to thicken. Keep stirring so it doesn't burn and also don't let it cook too long or it'll be too thick and more like a hot fudge than a sauce.
  • Remove from heat, stir in vanilla and optional collagen until dissolved.
  • If you're using the colostrum, cool the chocolate syrup in the pan on a rack. While it's cooling, use a hand blender or just whisk well the following:
    1/4 cup water in pint jar or water glass + heaping Tablespoon of colostrum.
    Once the chocolate syrup is mostly cooled--when it's no longer hot but still a little warm, then mix the colostrum/water into the syrup. (Cool to about 115* or so if you're usng a thermometer, it takes about 35 minutes, if it's still a bit warm it'll dissolve easiest that way. Even though the colostrum still has health benefits at a higher heat, it's best to keep it raw when possible to preserve the most nutrients.)
  • Finishing cooling, then use a funnel to pour into your container--I reuse a 22 ounce chocolate syrup bottle from the store and it fits perfectly. Makes almost 2.5 cups.
  • Use with milk like any chocolate syrup or on ice cream!