Ingredients:
1 Cup Of Bosco Chocolate Syrup
1 Tablespoon Of Cocoa Rouge Unsweetened Cocoa Powder
1/2 Cup Of Organic Fair Trade Powdered Sugar
1 Cup Of San Benedetto Mineral Water
1 Teaspoon Of Pure Mexican Vanilla Extract
1 Dash Of Golden Key Ground Nutmeg
1/4 Teaspoon Of French Baleine Sea Salt
1 Dash Of Spice Islands Ground Cinnamon
Information:
Serving Size 8
171 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
I received this Bosco chocolate syrup recipe from a friend from located in Alexander Beach Washington. Prior to this recipe, I had never heard of Bosco brand chocolate syrup, but now I am hooked on it. To begin this recipe, please take out a deep saucepan, and then add in the Bosco chocolate syrup, unsweetened cocoa powder, powdered sugar, mineral water, pure Mexican vanilla extract, ground nutmeg, sea salt, and ground cinnamon. Stir up the ingredients until you have an even mixture, then place the saucepan on the stove to heat over medium high heat. Once your syrup starts to boil, lower the heat to low, so that it can simmer for six minutes. Steadily stir the syrup throughout the entire heating process. When your syrup is thick and silky, remove it from the stove and let it cool. Use this syrup as a fondue dipping sauce, cake glaze, or pastry filling. Thanks again for visiting us.
