RECIPE: chocolate syrup

ourguysApril 29, 2008

Does anyone have a recipe for chocolate syrup with less sugar, or perhaps a sugar substitute? Thanks.

Thank you for reporting this comment. Undo

You could try the recipe at the site below.

Here is a link that might be useful: Chocolate syrup

    Bookmark   May 2, 2008 at 5:57AM
Thank you for reporting this comment. Undo

Here's one made with low-glycemic agave nectar. I won 1st prize in the dessert division in an International Low-glycemic Recipe Contest with this chocolate syrup recipe and vanilla ice cream (also sweetened with agave nectar). I usually only make 1/4 or 1/2 the recipe because it doesn't keep as long as commercial chocolate syrup.


Agave Nectar Chocolate Syrup

1/2 c. HersheyƂs Cocoa Powder
1 c. Light Agave Nectar
1 c. Cold water
1/2 t. Vanilla
1/2 t. Guar gum (optional - as a thickener)
1/8 t. Sea Salt

1. In a large saucepan, combine cocoa, Agave Nectar and salt. Stir in water. Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes.
2. Add 1/2 t. guar gum for a thickener.
3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate.
4. Shake before using.

    Bookmark   May 11, 2008 at 8:34PM
Thank you for reporting this comment. Undo
CA Kate

Can we also have the recipe for the low-glycemic ice cream? PRETTY PLEASE!

    Bookmark   May 11, 2008 at 9:46PM
Thank you for reporting this comment. Undo

Your wish is my demand. A serving is 1/2-cup!!! How sad of me to remind ANYONE of that. :-( Enjoy! -Grainlady

Low-Glycemic Vanilla Ice Cream

4 oz. Liquid Pasturized Egg Substitute (do not use raw eggs!)
1/4 c. Light Agave Nectar
1 c. Half and Half (or milk)
2 c. Heavy cream
1-1/2 t. Vanilla

1. In a 4-cup measuring cup or equal-sized bowl, combine egg substitute, Agave Nectar, and vanilla in a bowl and stir to mix.
2. Add cream and half and half (or milk).
3. Chill thoroughly. (I place it in the freezer until ice crystals begin to form on the edges of the mixture.) The colder the mixture is the quicker it will become ice cream.
4. Process in a Deni Scoop Factory Compact Automatic Ice Cream & Frozen Dessert Maker or ice cream maker of choice.

Yield: 1 quart

    Bookmark   May 12, 2008 at 6:19AM
Thank you for reporting this comment. Undo
CA Kate

Thank you sooooo much! DH will appreciate it even more than I.

    Bookmark   May 12, 2008 at 9:55PM
Sign Up to comment
More Discussions
RECIPE: Poached salmon
Planning this years New Years Eve dinner and would...
RECIPE: Christmas Cookies
Think we are late getting this one started this year...
RECIPE: Corn chowder recipe
I recently had this and it was delicious. The only...
LOOKING for: Paprika bacon?
Mu husband brought home a 1# slab piece of paprika...
recipe: iso - shelf stable recipe for peache - not jam
Hi all, I have a lot of frozen peaches that I put up...
Sponsored Products
Dalyn Rug Imperial Parisa Oriental Rug - IP111-BLCK-3.7X5.6FT
$221.90 | Hayneedle
Red Coarse Grater
$11.99 | zulily
Cashmere Bunny Personalized Cowboy Baby Gift Basket - CBGB-NON-PERSONALIZED
$118.99 | Hayneedle
Glistening Ridge Rug 9' x 12' - CHOCOLATE
$3,299.00 | Horchow
Concerted Waves Rug 9' x 12' - TEAL/CHOCOLATE
$6,499.00 | Horchow
Coconut Chair Reproduction-Chocolate - 100% Italian Leather
IFN Modern
The Joker Cookie Jar
$36.99 | zulily
Rizzy Home Sketch Leaves Decorative Throw Pillow - T04913
$32.00 | Hayneedle
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™