Chocolate syrup is thinner than chocolate sauce and is generally used to make an Egg Cream , chocolate milk, or milk shakes. We also like to drizzle it over our Mint Parfait.
- Yield: Makes 1 1/2 cups
Photography: Annna Williams
Source: Martha Stewart Living, July/August 1999
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 4 ounces dark bittersweet chocolate, finely chopped
- 1/2 teaspoon pure vanilla extract
Combine sugar, corn syrup, and 1/4 cup hot water in a saucepan; bring to a boil over medium-high heat. Reduce to a simmer; cook until sugar dissolves, about 1 minute. Remove from heat; stir in chocolate until smooth. Stir in vanilla and 1/4 cup warm water. Serve, or store in a plastic airtight container, refrigerated, up to a week; warm before serving.