Chocolate Syrup (like Hershey's)

[FarOut]

Cocoa powder must be part of preps for a chocoholic. Suggest http://www.bulkfoods.com/whole-foods.asp?wholesale=4023

[ChristieAcres]

Cocoa powder must be part of preps for a chocoholic. Suggest http://www.bulkfoods.com/whole-foods.asp?wholesale=4023

The following is Organic Dark Cocoa for just a little more than Bulk Foods (now this kind is way worth prepping, love it):

http://www.amazon.com/gp/product/B00...PCAMP1R5E79B4M

[Leigh19717]

Have any of you canned a chocolate syrup? I didn't see it in the ball book except with raspberries. I don't really care for them, so that would be a no no. If I could make it to either can in small 1/2 pints, or store for a longer time in the frig, then I could make it. We just don't go through it that quick here, THOUGH we might if it is really that good LOL.

[A Simple Pine Box]

Have any of you canned a chocolate syrup?

yup, see my post here.

http://www.thetreeofliberty.com/vb/s...90#post1671490

[carol b]

Okay, now I have to go to the store for Kraft caramels. Right. Now.

[LizardKing]

Silly question by why do you need a pinch of salt?
I am trying to reduce salt intake and was wondering what the salt did for this mix, if anyone knows.

[Summerthyme]

LK- it makes a HUGE difference in the flavor... sort of "balances" the otherwise cloying sweetness of the syrup. But if you like it without the salt, there's no reason it must be included.

Splenda actually works pretty well for "cooked" foods... I made a big batch of cherry jam using Splenda for my youngest son's father-in-law whose diabetes required it. (Using Pomona "calcium-acid set" pectin, NOT SureJell!)

But you won't get a thick syrup from it, because it lacks the chemical compounds that thicken as they cook. I'd imagine there are "sugar free" chocolate syrups for sale, but they almost certainly use food-grade thickeners like Xanthan gum, etc...

Summerthyme

[babysteps]

Somehow I missed this when it was first posted... but THANK YOU for posting it!! One of my littles is allergic to all artificial coloring/flavorings (can someone please tell me what the point is for putting blue dye in marshmallows? sigh...) and I'm always on the lookout for copycat recipes so she doesn't miss out on the treats that her sibs can have (and honestly, since one of them is allergic, I'd much rather go to the heathier alternatives for ALL of them). I'd been making a powdered recipe for her chocolate milk but it just wasn't the same.