Homemade Chocolate Syrup ~ YES! In the Crock Pot

In the summer my family seems to go through more chocolate syrup than any other condiment. That is saying something since we’re all ketchup lovers. I guess it has to do with the fact that we use chocolate syrup for topping ice cream, mixing with milk, making smoothies, drizzling over strawberries…. man, I didn’t realize everything we used it for.
The other day I completely ran out of chocolate syrup. It was almost pandamonium. There were no stores open that were less than 35 minutes away. What were we going to do?!?! Well, I decided right then and there that I’d just make my own. If I could just get a recipe to work out not only would we know for a fact what was in it, but we would possibly never HAVE to buy the stuff again.
Well, guess what…. it TOTALLY worked! I am so excited about this I can’t hardly stand myself.
Instead of making it directly in the crock pot (I was a little afraid of hot spots and scorching… and no one wants scorched chocolate) I made it inside of canning jars the same way I make my crock pot caramel dip/ sauce. Here is how I did it:

• 2 cups of white granulated sugar
• 1/2 cup of cocoa powder
• 1/8 teaspoon salt
• 1 cp of water
• 1/4 teaspoon of vanilla extract

Mix together the sugar, cocoa and salt. After they are well incorporated add the water. Stir until everything has been moistened. Don’t worry if there a small lumps of the cocoa powder, it will be fine. Now add your vanilla extract and just stir to incorporate.

Equally half the mixture between two pint sized canning jars. Wipe the rims so that they are clean and apply the lid and ring. 

Line the crock pot with a dish cloth or dish towel. Place the two jars on top of the towel so that they will not be touching. Turn the crock pot to high.

Pour warm water (I just used water straight from the tap) over the jars until they are covered completely.

Place the lid on and watch for the water to come to a boil. Once the water comes to a complete boil, let it cook for 2 1/2 – 3 hours. This will completely dissolve the sugar and make the syrup a nice consistency.

Once the water has been boiling long enough turn the crock pot off and carefully remove the lid. Using an oven mit or pot holder in one hand and a pair of tongs or jar lifter in the other, remove the jars from the crock pot and place on a kitchen towel. Let them sit away from any drafts, fans or major air flow over night.
Now you have homemade chocolate syrup to use in or on anything you’d like. My peeps asked me to continue making it this way instead of buying the bottled brown stuff ever again. :o)