Alton Brown S Cocoa Syrup Recipe

Ingredients for Alton Brown S Cocoa Syrup

• 1 cup water
• 1 ½ cups granulated sugar
• Dutch Processed Cocoa Powder
• Vanilla Extract
• Kosher Salt
• Light Corn Syrup

How to Make Alton Brown S Cocoa Syrup

1. 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.
2. 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.
3. 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.
4. Remove from heat and strain the syrup through a fine-mesh sieve or cheesecloth lined strainer into a heatproof bowl to remove any lumps.
5. Let the syrup cool completely to room temperature. Once cooled, transfer to an airtight container or squeeze bottles.
6. Refrigerate for at least 2 hours before using. Store in the refrigerator for up to 2 weeks.