This is the third and last installment of my blog series about making this seriously delicious Peanut Butter Pie with this super easy and tasty graham cracker crust. This is the chocolate syrup that, I promise, really needs to be layered in between the peanut butter and whipped cream layers. And then, drizzled on top of the whole deal. Or, just eaten by the spoonful, because that how much I love chocolate.
Its 5 ingredients, which is a lot less then whats in your national/store brands that actually COST more to bring home, then this does to make.
If you make excess, it stores well in the fridge for a few days, but I would hot water bath can any large amount.
Gather your ingredients:
- Unsweetened Cocoa Powder
- Granulated Sugar
- Vanilla Extract
I’m going to write this recipe to make a little over a cup finished product, because I don’t feel like canning anything.
Get our your saucepan, combine your 1/3 cup cocoa powder, 1/2 cup sugar and pinch of salt. Whisk these together until most of the lumps are gone.
You HAVE to do this first, before adding in your water or it WILL NOT mix together easily. You’ll save yourself a lot of effort to mix your solids first, and then add in your water.
Then add a 1/2 cup water, whisking until well incorporated… now you can turn on your heat, but only on low. This stuff will scorch fast.
At first, the result of your work will look like yoo-hoo!, that chocolate water drink that was the only non juice drink allowed in our middle school vending machine. But as you let it boil down over the course of 15-25 minutes it becomes thicker, and much more like the syrup you’re used to.
How long you boil it determines how thick it will be. I prefer mine to be more of a fudge like consistency, so I boil it down quite far. I have also noticed, the more boiled down it is, the longer it lasts in the fridge.
Last thing, the Vanilla.
The weird thing about chocolate is, that nothing really tastes like chocolate until you add a bit of vanilla extract.
For my 1 cup of finished syrup to have to have the desired taste of actual chocolate syrup, I add 1/2tsp of pure vanilla extract to the mix – BUT only after the syrup has cooled down for at least 5 minutes, if not closer to ten.
The reason being, well, you end up with burnt vanilla taste instead of pure vanilla taste, trust me. Learn from my mistakes, people.
Once that has been incorporated into your syrup, its ready to pour onto just about anything… and it makes a fantastic glass of chocolate milk as well.
So there it is… It only took me about 2 months to finish this blog series, but with so much else going on, I just have way different things on my mind as of late – such as chicks, worm farming and getting ready for planting season!
Feel free to use this recipe as is, or play around with it a bit… its basically delicious chemistry anyway.
- 1/3 cup unsweetened cocoa powder
- 1/2 cup white sugar
- a pinch salt
- 1/2 cup water
- 1/2 tsp vanilla
Combine your cocoa powder, sugar and salt. Next mix in your water. Cook this down on low heat, stirring often, until at your desired consistency- about 15 to 25 minutes. Take off heat and let cool for at least 5 minutes. Add in vanilla. Mix well. Store in a glass jar in your fridge for up to 5 days.
So that’s about it for that one. We have some exciting stuff coming up in the next season- everything from planting strawberries, to finishing our shed renovation, to a very exciting business decision that mrgillis and I made recently, which will tie into our farming dream, very nicely. But those are all other blogs for another day…
Until next time, have a wicked good evening.