Ingredients
1 1/2 cup sugar
3/4 cup hershey's cocoa
1 dash salt
1 cup hot water
2 tsp vanilla extract
Directions
In medium saucepan, stir together sugar, cocoa and salt. Gradually add
water, stirring to keep mixture smooth. Cook over medium heat,
stirring constantly, until mixture boils; boil and stir 3 minutes.
Remove from heat; stir in vanilla. Pour into heatproof container.
Cool to room temperature. Cover; refrigerate. Use as topping for ice
cream and desserts or for chocolate-flavored drinks. About 2 cups
syrup.
Variations:
Hot Cocoa: Add 1 to 2 tablespoons Cocoa Syrup to mug of hot milk; stir
until blended.
Cocoa Syrup Drink: Add 1 to 2 tablespoons Cocoa Syrup to tall glass
of cold milk; stir until blended.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
Servings: 2 cups
Cocoa Syrup Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into distant history, at least as far back into recorded history as pharonic Egypt, and possibly even further. However, mostly, these old records were just very simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians are some stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Continuing our culinary historical journey, we find a couple of interesting books published in the 1300s : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that is popular today, but rather recipes for the types of meals cooked for the wealthy. Over the succeeding few hundred years, the powerful and rich competed with each other to serve up the most extravagent banquests, and because of this chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookbooks are in great demand, as a result of higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Cocoa Syrup recipe.
