Ingredients for Alton Brown's Cocoa Syrup
- 1 cup water
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup light corn syrup
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How to Make Alton Brown's Cocoa Syrup
- In a medium saucepan, combine 1 cup of water and 1 ½ cups granulated sugar. Bring to a rolling boil over medium-high heat, stirring constantly until the sugar dissolves completely.
- Reduce heat to medium-low. Whisk in ¾ cup unsweetened cocoa powder, 1 teaspoon pure vanilla extract, ¼ teaspoon salt, and ½ cup light corn syrup until perfectly smooth and all solids are dissolved.
- Continue to simmer, stirring occasionally, until the syrup thickens slightly. This should take about 5-7 minutes. The syrup will coat the back of a spoon.
- Remove from heat and strain the syrup through a fine-mesh sieve or cheesecloth lined strainer into a heatproof bowl to remove any lumps.
- Let the syrup cool completely to room temperature. Once cooled, transfer to an airtight container or squeeze bottles.
- Refrigerate for at least 2 hours before using. Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
307g
Fat
6g
Carbs
29g
