Lately I have been all about baking with fresh fruit. It seems like the summer is flying by and before you know it fall will be here. I want to take advantage of the fresh berries that are in season right now as much as I can before it is time to break out the pumpkin. But as much as I love strawberries, blueberries and raspberries, I am a chocolate girl all the way. I would take a chocolate cupcake over a fruity cupcake any day. So this weekend I took a break from baking with fruit and instead I made all things chocolate.
Up first was this bottle of homemade chocolate syrup. I love making things completely from scratch and chocolate syrup has been on my list to make for quite a while now. This version is super simple to make and only takes about 20 minutes from start to finish. It makes really good chocolate milk, however, I have surprisingly never been a fan of chocolate milk. Instead I drizzled this syrup on a number of desserts that came out of my kitchen this weekend, along with a giant scoop of ice cream. It was perfection. Check back later this week to see what I made!
Recipe from Annie's Eats (originally from 52 Kitchen Adventures)
1 1/4 cups granulated sugar
1 cup unsweetened cocoa powder
1 cup water
1/4 tsp salt
2 tsp vanilla extract
In a medium saucepan, combine the sugar and cocoa powder. Whisk to break up any clumps in the mixture. Add the water and salt to the saucepan. Bring the mixture to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce the heat to medium-low. Allow the mixture to simmer until thickened, about 5 minutes. Remove from the heat and let sit for 5 minutes. Stir in the vanilla. Store the mixture in the refrigerator between uses.
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