Homemade Chocolate Syrup

Don’t let the name scare you. patricialynne07 adapted this recipe using carob powder to make it IC friendly. From myheavenlyrecipes.com. She gives it: ★ ★ ★ ★ ★

This recipe makes enough to fill a quart mason jar. If you don’t want to make that much simply cut the recipe in half. By cutting the recipe in half it will fill a pint mason jar.


Ingredients:

2 cup water
2 cup pure cane sugar
½ teaspoon salt
1 cup carob powder
2 tablespoon pure vanilla extract


Directions:

1. Place water, sugar and salt in sauce pan.

2. Be sure to continue to stir so the sugar dissolves.

3. Heat up and bring to a boil for a minute.

4. Remove from heat.

5. Let cool for 15 minutes before adding in carob powder.

6. Stir well and then add the vanilla mixing again.

7. Pour into a 1 pint mason jar and refrigerate for up to two months.


*If you want the consistency a bit thicker you can STIR the contents of the jar or shake it before serving. You can also add a teaspoon or two of cornstarch to the pan to thicken it up.