Well, for some strange reason, I just happened the read the label. I don't mean the cursory glance that tells me I have the right bottle. I mean REALLY read the Bottle. Did you know that Hershey's Syrup was artificially flavored? Just like Nestle Quick. I have always avoided Nestle Quick because I KNEW it wasn't real chocolate syrup and packed with artificial flavor. In my ignorance, I have always assumed that Hershey's Syrup was real. Alas, my assumption was proverbial. I am now the dumb-a$ and Hershey's has been making money off me for years while I consume their pseudo-product. All the while I am poisoning myself with their chemical additives. GRRRRRRRR!
So in my anger, I have decided that I will no longer use any of their products. Though it may sounds a bit on the dramatic side, I feel betrayed by what was suppose to be an American Institution. I am sure that they sell enough product that my small consumption will in no possible way, bring the company to it's knees. Nor will they bat an eyelash at 1 single customer on a rampage, nor will they amend their wicked ways and repent for deceiving the public by banking on their name. But, this is America and I am exercising my right to make a choice.
Seriously though, making your own chocolate syrup is so ridiculously simple, I forget that I know how to make it. So armed with Natural Cocoa Powder, from other companies, let's begin. This is the first step to healing... Oh, and yes, I know Scharffen-Berger is technically owned by Hershey's corp. LOL
1/2 cup Scharffen-Berger Natural Cocoa Powder
1/2 cup Rapunzel Natural Cocoa Powder
1 cup Granulated Sugar
1 cup Cold Water
Pinch of Kosher Salt
2 tsp Vanilla Extract
Place the sugar in a medium saucepan.
Add Water and Cocoa powders and whisk vigorously until there are no cocoa powder lumps in the mix.
Whisk in a pinch of salt.
Place over medium flame and whisk until it comes to a boil, to prevent scorching.
Continue whisking while the mixture simmers for about 6 minutes.
Remove from heat and add the Vanilla Extract.
Pour into a clean glass bowl to stop the cooking.
Cover with plastic wrap on the surface to prevent any possible "skin".
The BEST part, is that since I made it,
*I* get to lick the spatula! YAY!
Once cool, move to a squeeze bottle. (hopefully you will not make a mess like I did, but in my defense, I was also trying to peer through a viewfinder) LOL
This allows for easier application to your favorite dessert which in this case, was Deep Fried Ice Cream.
Yep, some very happy kids......