I needed some chocolate syrup the other night and didn't want to run to the store. Furthermore, I wasn't sure I would find something safe for our family food allergies once I got there. So I hopped online and found a couple of really easy recipes! I combined this recipe and this recipe. It didn't turn out very thick, but it has a strong, rich flavor and I've decided I don't need it to be any thicker than it is.
Chocolate Syrup
1 1/2 cups water
2 cups white sugar
1 cup cocoa powder
1 dash salt
1 teaspoon vanilla extract
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. Will thicken upon cooling.
This chocolate syrup is naturally gluten, soy, diary, egg, and nut free!
Showing posts with label Cakes Desserts and Pies. Show all posts
Showing posts with label Cakes Desserts and Pies. Show all posts
Thursday, December 8, 2011
Tuesday, December 9, 2008
Frosting (Wendy's)
My sister, Wendy, gave me this recipe along with her sugar cookie recipe. Didn't have the time or energy to make the cookies, so I used some cookie dough in a tube and frosted them with this frosting - they were delicious! This frosting is just so smooth and creamy. Wendy's recipe calls for 2 Tblsp milk, but I had seen something on TV where they said you could use corn syrup instead, so that's what I did and I really liked the results. Oh, and it freezes well, also. Thanks for the great recipe, Wendy!
Frosting (Wendy's)
1/2 cup shortening -- softened
1/2 cup butter -- softened
2 tablespoons milk or corn syrup
1 teaspoon vanilla
3 1/2 cups powdered sugar
Cream shortening and butter together. Add the milk (or corn syrup) and vanilla. Beat the powdered sugar in until smooth. Add more milk if too stiff, or more powdered sugar if too runny.
GLUTEN and SOY FREE DIRECTIONS: Use gluten-free and soy-free shortening, butter, corn syrup, and vanilla. Often times gluten and/or soy can hide in natural flavorings, so make sure your butter and shortening is free of natural flavoring.
DAIRY FREE DIRECTIONS: Use a non-dairy butter substitute (Soy-Free Earth Balance is good) and corn syrup instead of milk.
Source: Wendy
Ratings: 7 - Very Good 7
NOTES : The original recipe calls for milk, not corn syrup.
JEN'S NOTES: I prefer a little more vanilla, maybe 1 1/2 teaspoons total. I always use corn syrup and I always start with 3 cups of powdered sugar, then add more if I want a thicker consistency.
Frosting (Wendy's)
1/2 cup shortening -- softened
1/2 cup butter -- softened
2 tablespoons milk or corn syrup
1 teaspoon vanilla
3 1/2 cups powdered sugar
Cream shortening and butter together. Add the milk (or corn syrup) and vanilla. Beat the powdered sugar in until smooth. Add more milk if too stiff, or more powdered sugar if too runny.
GLUTEN and SOY FREE DIRECTIONS: Use gluten-free and soy-free shortening, butter, corn syrup, and vanilla. Often times gluten and/or soy can hide in natural flavorings, so make sure your butter and shortening is free of natural flavoring.
DAIRY FREE DIRECTIONS: Use a non-dairy butter substitute (Soy-Free Earth Balance is good) and corn syrup instead of milk.
Source: Wendy
Ratings: 7 - Very Good 7
NOTES : The original recipe calls for milk, not corn syrup.
JEN'S NOTES: I prefer a little more vanilla, maybe 1 1/2 teaspoons total. I always use corn syrup and I always start with 3 cups of powdered sugar, then add more if I want a thicker consistency.
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