Ingredients:
3 Cups Of White Granulated Cane Sugar
1 1/2 Cups Of Premium Dutch Processed Cocoa Powder
2 Tablespoons Of Pure Light Corn Syrup
1 Dash Of Fresh Ground Nutmeg
1 Tablespoon Of Liquid Vanilla Extract
1/2 Teaspoon Of Granulated Sea Salt
1 Dash Of Fresh Ground Cinnamon
1 1/2 Cups Of Bottled Spring Water
Information:
Serving Size 12
166 Calories Per Serving
1 Grams Of Fat
Preparation Instructions:
Many thanks to Tania from Sydney Australia, who was kind enough to allow our staff to publish this Alton Brown chocolate syrup recipe. Creating this syrup is pretty simple, and only takes about ten to fifteen minutes to complete. For step one, please take out a medium size saucepan. Next add into the pan the white granulated cane sugar, premium Dutch processed cocoa powder, pure light corn syrup, fresh ground nutmeg, liquid vanilla extract, granulated sea salt, fresh ground cinnamon, and bottled spring water. Next you will want to take out a wooden spoon, and then rapidly stir these ingredients together over medium heat. Stir continuously to prevent any burning from taking place, as it can happen quickly if you aren't paying attention. After about ten to fifteen minutes, the chocolate syrup should be smooth and even. This chocolate syrup will keep in the refrigerator for up to two weeks if stored in a sealable glass container.
