Chocolate Syrup With Light Corn Syrup Recipe
Ingredients
| Milk cream | 2/3 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Unsweetened chocolate | 2 Ounce, chopped | |
| Light corn syrup | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon |
Directions
Combine milk, sugar, chocolate, corn syrup, and butter in a saucepan and heat slowly, stirring until sugar is dissolved.
Wash down any sugar crystals.
Set candy thermometer in place.
Cook, stirring occasionally, until the temperature reaches 236°F (soft-ball stage).
Add a few grains salt and the extract; cool, without stirring, to lukewarm (about 110°F).
Beat until creamy and mixture starts to lose its shine.
Pour into buttered square pan and mark into squares.
Wash down any sugar crystals.
Set candy thermometer in place.
Cook, stirring occasionally, until the temperature reaches 236°F (soft-ball stage).
Add a few grains salt and the extract; cool, without stirring, to lukewarm (about 110°F).
Beat until creamy and mixture starts to lose its shine.
Pour into buttered square pan and mark into squares.
Chef
