ChocolateSyrup: Difference between revisions
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* 1/2 cup almond extract | * 1/2 cup almond extract | ||
Put the spurs to it at first, medium high while whisking constantly. It will take some energy to drive off the alcohol from the vanilla and almond. Then ease back to medium heat. | |||
while (chalky or not thickened) { simmer and whisk 5 more minutes; } | Simmer for 15 minutes while whisking constantly. | ||
If you need a break, move the pan off the heat and continue whisking for a minute until the pan cools. The sauce will suddenly boil over and go everywhere if it gets too hot - especially if there is any alcohol left. | |||
It will thicken and become glossy with a perfectly smooth texture. | |||
while (chalky texture or not thickened) { simmer and whisk 5 more minutes; } | |||
Store in an empty ketchup container with a squirty top and refrigerate. | Store in an empty ketchup container with a squirty top and refrigerate. | ||
Revision as of 04:28, 19 May 2022
- 3c water
- 3c splenda
- 1 x 8 ounce container dutched cocoa
- 1/2 cup vanilla
- 1/2 cup almond extract
Put the spurs to it at first, medium high while whisking constantly. It will take some energy to drive off the alcohol from the vanilla and almond. Then ease back to medium heat.
Simmer for 15 minutes while whisking constantly.
If you need a break, move the pan off the heat and continue whisking for a minute until the pan cools. The sauce will suddenly boil over and go everywhere if it gets too hot - especially if there is any alcohol left.
It will thicken and become glossy with a perfectly smooth texture.
while (chalky texture or not thickened) { simmer and whisk 5 more minutes; }
Store in an empty ketchup container with a squirty top and refrigerate.