Archive | Healthy eating RSS feed for this section

Homemade chocolate syrup, much healthier and easy to make!

30 Dec

If you’re like me, you grew up drinking chocolate milk made with Hershey’s Syrup.  Maybe you drizzled it onto ice cream if your

Hershey's Syrup, circa 1950s

Image via Wikipedia

parents allowed it.  That dark brown plastic bottle (or tin can if you’re really old school) was and still is ubiquitous in American households.  Sure, it’s not a health food by anyone’s definition, but it wasn’t until this year that my recently health-conscious mother looked at the ingredients and was disgusted.  The main ingredient: high fructose corn syrup.

A simple Google search will yield many articles about the effects of corn syrup along with some commercial sites with a vested interest in leading you to believe that since it’s made from corn, then it must be good for you.  I tend to put more trust in sources that are not selling me a product, such as academic sites or those run by major hospitals or clinics.  Here is an article from Princeton University that discusses how high fructose corn syrup leads to weight gain (especially in the abdomen) and a rise in tricyclerides, blood fats that, when in excess, can lead to heart attacks.  Don’t believe it?  Think about how many products you’ve seen with HFCS in them in recent years, and how many more obese people you’ve seen during that time frame.  Coincidence?

Suddenly, that bottle of Hershey’s syrup doesn’t look so delicious anymore, does it?  Luckily, I have a recipe for you.  My mother got it from a coworker, so I am unsure of its origin.  If I do find out, I will update this post to give that person credit.  This recipe is so simple to make and even more tasty than Hershey’s syrup, and best of all, you know what’s in it!  (Namely, no HFCS!)

Ingredients:

2/3 cup water

1/2 cup Hershey’s baking Cocoa

1 cup sugar

1 teaspoon vanilla (added later!)

Directions:

Pour the first 3 ingredients into a small pot. Stir over medium heat until consistency is that of syrup (1-2 minutes). Remove from heat; let cool for 2-5 minutes. Add vanilla and stir. Pour into bottle and store in the fridge.

Doesn't it look delicious?

We put ours in a glass bottle meant for olive oil.  We are looking for something larger to better suit our household of chocoholics.

Tip Junkie handmade projects

 

 

Advertisements
%d bloggers like this: