Milk Chocolate Syrup

Ingredients

• 1.5 cup Granulated Sugar (measure level)
• 1 cup Water (room temperature)
• 100 g Milk Chocolate Bar (whole bar, preferably 70% cocoa milk chocolate)

Instructions

1. Combine Sugar and Water

   Add 1.5 cups of granulated sugar and 1 cup of water to a heavy‑bottom stock pan. Stir until the sugar is mostly dissolved.

   Time: PT5M

2. Bring to a Boil

   Place the pan over medium‑high heat and bring the mixture to a rolling boil.

   Time: PT5M

3. Simmer for Ten Minutes

   Once boiling, reduce the heat to low and set a timer for 10 minutes. Let the syrup simmer gently.

   Time: PT10M

4. Add Milk Chocolate

   With 1 minute left on the timer, break the whole milk chocolate bar into pieces and add it to the pan. Stir continuously and maintain a slow boil for about 5 minutes until the chocolate fully melts and the syrup thickens.

   Time: PT5M

5. Cool and Skim Foam

   Transfer the hot syrup to a heat‑proof cup and let it cool for a few minutes. Skim off any foam that forms on the surface.

   Time: PT5M

6. Bottle the Syrup

   Pour the cooled syrup into a clean storage bottle, seal tightly, and label.

   Time: PT1M

Nutrition Facts

Calories

50

Protein

0g

Carbohydrates

12g

Fat

2g

Fiber

0g