Ingredients:
1/4 Cup Of Fontana Vanilla Syrup
1 Cup Of Crushed Theo Vanilla Milk Chocolate Bar
1 Cup Of Strong Brewed French Vanilla Coffee
1 Teaspoon Of Hawaiian Vanilla Company Vanilla Extract
1/4 Teaspoon Of Fine Ground Table Salt
1 Dash Of Ground Allspice
1 Dash Of Ground Cinnamon
1 Dash Of Ground Nutmeg
Information:
Serving Size 8
179 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
This vanilla chocolate syrup recipe is one of my all time favorites, and I highly recommend it. To move along with the recipe, you will first need to take out a small cooking pot. Add into this pot the vanilla syrup, crushed vanilla milk chocolate bar, strong brewed French vanilla coffee, vanilla extract, fine ground table salt, ground allspice, ground cinnamon, and ground nutmeg. Next take out a wooden mixing spoon, and rapidly stir these contents together. You can now begin to heat the syrup over medium high heat, then bring it up to a full boil. Once boiling, back the heat down to low, and let the syrup simmer for roughly three to five minutes. Make sure that you stir the syrup frequently while you're heating it, otherwise it will burn. When I prepared this recipe, I used the syrup as a pretzel coating, however it can be used for an unlimited number of desserts. Thank you again for visiting.
