Serves: 6
Total Calories: 77
Combine the cocoa and corn syrup in a heavy small saucepan over low heat. Using a wire whisk, add the boiling water and blend well. Cook for 3 minutes, stirring occasionally. Whisk in the sugar, then add the vanilla and salt blend well. Remove the saucepan from the heat and allow the syrup to come to room temperature. When the Chocolate Syrup is cool, transfer it to a covered container and refrigerate for up to 4 weeks.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Chocolate Syrup recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
