Posted by: cosmicgarden | August 7, 2012


Yesterday I whacked all the raspberry canes back. Got one last basket of berries. We had them for dessert with ice cream and chocolate syrup I cooked on the stove. It was decadent.


the recipe came from

from Amy Dacyczyn’s The Complete Tightwad Gazette.

½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.

The result is very rich, so I only use a teaspoon for a glass of chocolate milk.


2011 040


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