Homemade Chocolate Syrup/Sauce
Homemade Chocolate Syrup/Sauce
Ingredients
- 1 1/2 cups water
- 3 cups sugar
- 1 1/2 cups Dutch-processed cocoa
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons light corn syrup
Instructions
Cooking:
- In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup.
- Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.
Filling the jars:
- On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary.
- Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing:
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing:
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
- Makes 2- 3 half pints depending on how much you reduce the recipe.
17 Comments
Dave Bednarek
Posted on: July 22, 2019I’ve been using your chocolate sauce recipe for quite a few years. It’s awesome!! We use it to make chocolate milk, as an ice cream topper, and as a dessert topping. Anywhere that “store bought” sauce might be used. I share jars with friends, family, and often give as gifts for life events. Everyone loves it!
Diana
Posted on: July 22, 2019Hi. I was wondering sense it makes such a small amount of jars would it be ok to double the recipe or does it need to be done one batch at a time? If it can be doubled will the simmering time need to change or stay the same?
Walter
Posted on: July 22, 2019Where did the original recipe come from, and how are you able to pronounce it safe?
It could have a safe water activity, but all of the ingredients, including the dutched cocoa powder, are low acid.
Water activity is usually disencouraged for home canners because it’s too easy to accidentally slip into the dangerous range, and unlike in commercial settings, theres no way to check, so maybe it’s a home economist recipe, as there are a (very small) number of food scientists who have recipes which look unsafe that I trust based on their name and expertise, but I doubt any of the extension services would ever endorse this, at least not currently.
Annemarie
Posted on: July 22, 2019I want to do this so badly, but how do you know it’s safe? Thanks!
Joni
Posted on: July 22, 2019Love this recipe. I have made it several times..
Wendi
Posted on: July 22, 2019According to the National Center for Home Food Preservation, it is not safe to can chocolate sauce, even if there is no added dairy! It is prime breeding ground for botulism. Please enjoy the recipe but store it in the refrigerator as this is not a shelf stable recipe.
Angel S
Posted on: July 22, 2019Technically speaking there is no dairy because the cocoa comes in powder form. I understand where you’re coming from but that’s the difference that might make it a higher consideration on the safety factor.
KAY
Posted on: July 22, 2019This food preservation authority’s recommendation has nothing to do with its having dairy content or not, but the fact that ANY chocolate sauce or fudge recipe is low acid (pH) as well as insufficiently salted. You cannot add sufficient salt or acid (brine) to prevent botulism and ensure shelf stable safety without adversely effecting the flavor. Combine that with the sugar content which is there to help feed and promote bacterial growth.
That said people have been canning chocolate sauces for ages, but usually they store it in the refrigerator or a cold root cellar where it will keep for months safely until opened. Once opened it should be consumed within one to three weeks.
Elle
Posted on: July 22, 2019I absolutely love this recipe. Has anyone ever swapped honey for the corn syrup? I’m trying to cut HFCS out. I know it’s just a small amount, but I figured I would ask. Also, this is so delicious in my morning coffee.
KAY
Posted on: July 22, 2019HFCS is not the same thing as Karo syrup. “Both products are made from corn starch, but regular corn syrup is 100 percent glucose, while high-fructose corn syrup (HFCS) has had some of its glucose converted to fructose enzymatically. So read labels carefully or stick with Karo, which does not add HFCS to their products.”
KAY
Posted on: July 22, 2019Honey contains botulism and not recommended in a low acid, low salt, sugared food unless intend to consume right away.
maryann lindberg
Posted on: July 22, 2019There is a product, I believe it is Lyons Golden Syrup that is cane sugar syrup that could be used-also rice syrup would work.
Thelma
Posted on: July 22, 2019I can’t wait to try this recipe. Cocoa beans are naturally acidic, so when reduced to powder, it should still contain enough acid to make it safe for canning,
Laura L Macklem
Posted on: July 22, 2019We love this sauce! I’m having a problem with it crystalizing, and was wondering how to fix that. Thank you!
MichelleB
Posted on: July 22, 2019How long would this last on the shelf? A year or two?
Boni
Posted on: July 22, 2019Has this recipe been tested and approved by the USDA? I keep seeing they don’t recommend canning chocolate sauce as it hasn’t been tested.
Kate
Posted on: July 22, 2019What makes this high enough in acid to safely water bath?