When dark chocolate won’t do, make this milk chocolate recipe. One batch yields 16 servings (2 tablespoons each), but freezes beautifully in 4-ounce Mason jars which are perfect for gifting.
Milk Chocolate Syrup
Servings 16
Calories 47kcal
Ingredients
- 1 cup water
- ¾ cup cocoa powder
- 2 tablespoons unsalted butter
- ⅛ teaspoon salt
- ½ cup allulose
- ½ cup xylitol
- ⅛ teaspoon salt
- ½ cup heavy cream
- 1 ½ teaspoons vanilla extract
Instructions
- In a 1-quart saucepan, whisk together the water and cocoa over low heat. Add the butter, salt, and sweetener and whisk until the butter is melted and the sweetener is dissolved.
- Pour in the cream and simmer on low heat, stirring frequently until the syrup has thickened slightly, about for 5-6 minutes. Remove from the heat and stir in the vanilla extract. The syrup will thicken as it cools.
- Refrigerate leftover syrup for up to a week or freeze for up to three months.
Notes
Note about sweeteners: Use your preferred granulated sweetener. Erythritol will become gritty when cooled. Allulose, xylitol, or bochasweet should all work well.
Nutrition
Calories: 47kcal | Carbohydrates: 2.2g | Protein: 1g | Fat: 4.7g | Fiber: 1.4g