Ingredients:
1 Cup Of Crushed Perugina White Chocolate Bar
1/2 Cup Of India Tree Turbinado Cane Sugar
1 Cup Of Nestle Waters Bottled Spring Water
1/4 Teaspoon Of Fine Ground Celtic Sea Salt
1 Teaspoon Of Pure Tropical Tahitian Vanilla Extract
1 Dash Of McCormick Ground Allspice
1 Dash Of McCormick Ground Cinnamon
1 Dash Of McCormick Ground Nutmeg
Information:
Serving Size 8
162 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
This white chocolate syrup recipe was given to me by my Great Aunt Margaret, who created it herself. What you will need to do first, is take out a cooking pot, and then add in your crushed Perugina white chocolate bar, cane sugar, bottled spring water, Celtic sea salt, Tahitian vanilla extract, ground allspice, ground cinnamon, and ground nutmeg. Quickly whisk these delectable ingredients together until they are evenly distributed throughout the pot, then heat the mixture over medium high heat. Stir the chocolate syrup until it begins to boil, then gradually reduce your heat to a low simmer. When your syrup thickens and becomes silky smooth, remove the pot from the burner and let it cool. If you're not sure what to use this white chocolate syrup for, try it out as a fondue dipping syrup, pancake syrup, fruit salad syrup, or you can even drizzle it on Belgian waffles.
