“Mama?”
“Yes, sweetie?”
“I’m glad COVID happened. And the store shelves were empty.”
Ashley stopped kneading the bread dough, shocked at her daughter's words. “You are?”
“Yea. You had to learn how to make chocolate syrup. I like it so much better. It tells me how much you love me."
© Copyright 2024—Present, Jenise Cook, All Rights Reserved Worldwide.
First Published: 19 January 2024, Jenise Cook’s Creative Journey on Substack.
Image credit: Jenise Cook’s iPhonography
About this Story
Yes, the empty grocery shelves were shocking at first during 2020 to 2022. And, so were the rising prices (which are still high).
I first learned how to make chocolate syrup when I was 13 years old. As a busy adult it was easier to grab a container at the grocery store. Product scarcity during COVID reminded me how easy and fun it is to make chocolate syrup.
Enjoy the recipe!
Free Recipe
Chocolate Syrup - Copycat Hershey’s - Sort Of
1 c. sugar
1 c. water
1 c. unsweetened Baking Cocoa (for ganache or, ¾ of a cup for syrup)
Dash of salt (be sure it’s JUST a dash!)
2 tsp. Pure Vanilla Extract
In a medium saucepan, over medium heat, combine the sugar and the water, stirring to combine to make a simple syrup. Stir until the sugar is dissolved.
Add the unsweetened baking cocoa and salt, whisking well to combine.
Bring the mixture to a full rolling boil and boil it for exactly for 2 minutes (no longer), whisking constantly. Watch the mixture closely as it can boil over quickly!
Remove from heat, cool for about 3 minutes, and then add the vanilla, whisking well to incorporate throughout.
Pour into a glass container and refrigerate at least 12 hours before serving.
Your Turn
What are your thoughts about this story? Do you cook from scratch? Or, would you like to learn? What’s your favorite recipe that you enjoy cooking (or eating)?
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Short and sweet and I love to cook from scratch.
Right now I've been baking a lot of biscotti for our family restaurant.