Chocolate Syrup: Reloaded

Name: Chocolate Syrup: Reloaded
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 3 1/2 cups
Ingredients: 158 grams (5.5 ounces) Dutch-process cocoa powder; 1/4 teaspoon kosher salt; 1 1/2 cups water; 600 grams (3 cups) sugar; 2 tablespoons light corn syrup; 1 tablespoon vanilla extract; 2 teaspoons finely ground and sifted black cardamom (see Cook's Note)

Recipe courtesy of Alton Brown

Show: Good Eats: Reloaded

Episode: Art of Darkness II: The Reload

Chocolate Syrup: Reloaded

4 Reviews

Level: Easy
Yield: 3 1/2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

357

Total Fat

3

Saturated Fat

2

Carbohydrates

91

Dietary Fiber

7

Sugar

80

Protein

4

Cholesterol

0

Sodium

69

Total: 30 min
Active: 15 min

Level: Easy
Yield: 3 1/2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

357

Total Fat

3

Saturated Fat

2

Carbohydrates

91

Dietary Fiber

7

Sugar

80

Protein

4

Cholesterol

0

Sodium

69

Total: 30 min
Active: 15 min

Ingredients

158 grams (5.5 ounces) Dutch-process cocoa powder

1/4 teaspoon kosher salt

1 1/2 cups water

600 grams (3 cups) sugar

2 tablespoons light corn syrup

1 tablespoon vanilla extract

2 teaspoons finely ground and sifted black cardamom (see Cook's Note)

Directions

Pulse the cocoa powder and salt in the bowl of a food processor several times until smooth.
Whisk together the water, sugar and corn syrup in a medium saucepan and bring to a boil over medium heat.
Turn the food processor on and let run continuously while carefully pouring the boiling-hot sugar syrup down the feed tube. Follow with the vanilla and cardamom.
Cool 15 minutes before transferring via funnel into a large squeeze bottle. Then cool completely before refrigerating for up to 3 months. Or divide into two containers, refrigerating one, stashing the other in the freezer where it will keep indefinitely? Unless of course you come back and eat it the next day.