Alton Browns Cocoa Syrup Recipes

ALTON BROWN'S COCOA SYRUP

Steps:

• In a medium or large pot, bring water and sugar to a boil.
• Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved.
• Reduce sauce until slightly thickened.
• Strain and cool to room temperature.
• Pour into squeeze bottles.
• Keep in the fridge.
• One serving equals about 1/2 cup.

COCOA SYRUP

Steps:

• Bring the water, sugar, and corn syrup to a boil over medium heat in a 3-quart saucier. Decrease the heat to low and gradually whisk in the cocoa powder. Continue to whisk until all the cocoa has been incorporated. Cook until slightly thickened, about 5 minutes. Remove from the heat and add the vanilla and salt. Let cool for 15 minutes, then pour into squeeze bottles using a funnel. Store in the refrigerator.
• To use, place the squeeze bottle in hot water for 10 minutes. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!

CHOCOLATE TAFFY

Steps:

• In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.
• Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

COCOA SYRUP

Steps:

• In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup.
• Whisk until all of the solids have dissolved.
• Reduce sauce until slightly thickened.
• Strain and cool to room temperature.
• Pour into squeeze bottles.
• Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream.