Phyllis Chocolate Syrup Recipes

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

EASY HOMEMADE CHOCOLATE SYRUP

Steps:

• In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
• Continue boiling until mixture thickens, about 3 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
• Remove from heat and stir in the vanilla. Cool. Taste again. If it's not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
• Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

CHARLIE'S CHOCOLATE SYRUP

Steps:

• Combine water and sugar in a medium saucepan over medium heat. Bring to a simmer and cook until sugar is dissolved, about 3 minutes. Stir in both cocoa powders and vanilla bean paste until combined.
• Remove saucepan from the heat and allow to cool. Transfer syrup to a lidded jar.

PHYLLIS' CHOCOLATE SYRUP

Steps:

• Heat sugar, milk, cocoa in saucepan over medium-high heat to a boil. (Don't let it boil too long).
• Remove from heat, add butter and vanilla.
• Serve over biscuits.

SHARON'S FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. Melt 4 tbl butter in a 8 or 9-inch square baking pan. Set aside.
• Mix together flour, baking powder, baking soda and salt. Cut in remaining butter until mixture resembles coarse cornmeal.
• Make a hole in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of the bowl.
• Knead gently 10 to 12 times. Do not overknead or biscuits will be tough.
• Roll out to be about 1 inch thick. Cut with a 2-3 inch round "cookie" cutter that has been dipped in flour. Place biscuits in pan over melted butter, and turn so both sides are coated. Bake 12-15 minutes, serve immediately.

CHOCOLATE HAZELNUT PHYLLO DESSERT FIT FOR QUEENS

Steps:

• Preheat oven to 375°F.
• Measure Nutella, corn syrup, and cinnamon sugar in measuring cups.
• Set aside the measuring cups (with the ingredients still in them).
• Melt butter and set aside with a pastry brush in it.
• Unroll 1 sleeve of defrosted phyllo dough on work space.
• Grease a square baking pan with butter.
• Now pick up a sheet of phyllo dough and put it into the bottom of the pan (some will lay over the edge of pan so just butter it and stuff the thing in the pan, no big deal.).
• Try to work fast because it's easy.
• Use up 5 of the sheets this way.
• Layer the next 5 sheets by sprinkling cinnamon sugar on top of the butter.
• Put a sheet down and butter it.
• Next, put a sheet down and brush it with butter and while holding down the phyllo sheet spread all of the Nutella on the sheet (if the phyllo moves around and your getting uptight soften it in the microwave).
• Don't worry about getting it perfectly smooth and even.
• Use the rest of the sheets by alternating buttered sugar cinnamon layers and buttered corn syrup drizzled layers.
• When doing the corn syrup, use the amount you think you would like (you might want less or more than the said amount).
• Brush the top with butter and sprinkle cinnamon sugar and drizzle a tiny bit of corn syrup.
• Cook in oven on the bottom rack (to be sure that the bottom layers get cooked) for about 9 minutes or until the top layer is nice and brown.
• Cut and eat !
• This dessert's quality is compromised after a couple hours so you really shouldn't plan on storing it.

LOW CALORIE CHOCOLATE SYRUP

Steps:

• Combine water, cocoa powder, sweetener, and salt in medium pot.
• Bring mixture to a bowl, then reduce heat.
• Simmer on low for 5-10 minutes. Mixture should thicken up a bit.
• Remove from heat and stir in vanilla.

GOURMET CHOCOLATE SYRUP

Steps:

• Stir cocoa into cold water.
• Add in sugar, seasalt and corn syrup.
• Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
• Remove from heat and stir in creamery butter.
• Let cool for a couple minutes, then stir in natural gourmet vanilla.
• Cool completely stirring occasionally.
• Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.