encerent
Member
- Joined
- Sep 16, 2014
- Messages
- 609
Try it first if you can before you buy the huge costco double pack. It tasted like plastic to me.
Make your own if you have time
Make your own if you have time
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Maybe the designers then are set free to consider what they meant by "I thymus NY"..It will be interesting when they decide to stop feeding the graphic design industry and just use one dystopian logo for every product
Oh my! YumChocolate syrup: 2 1/5 T simple syrup, honey or maple syrup, 1/2 t vanilla, 1 1/2 T unsweetened cocoa powder, milk
Combine all the ingredients (just enough milk to give it the right texture) in a saucepan. Heat until it is all melted together and then store in an airtight container in the fridge.
For the chocolate obsessed:
Chocolate pate (as printed in Playboy once upon a time):
Sprinkle 2 1/2 t powdered gelatin over 1/3 C heavy cream, 1 C milk, 2/3 cup sugar and 2 pinches of salt in a saucepan; bring to a simmer. Add six egg yolks, little by little, the mixture and cook until thickened. Add gelatin blend and whisk to incorporate. Pour over 1 lb. of 70% cacao dark chocolate broken into pieces in a bowl. Whisk to combine. Transfer to a small pan; chill to set. Never leave your house again except to buy more ingredients.
+1 on the yum. But I am still digging in my kitchen for the 1/5 T measuring spoon.2 1/5 T simple syrup
OMG my bad, that should be 2 1/2 Tablespoons! which is an odd measurement anyway. 1 tablespoon is 4 teaspoons, so that would be 2 Tablespoons plus 2 teaspoons in reality.+1 on the yum. But I am still digging in my kitchen for the 1/5 T measuring spoon.
Actually one tablespoon is 3 teaspoons.OMG my bad, that should be 2 1/2 Tablespoons! which is an odd measurement anyway. 1 tablespoon is 4 teaspoons, so that would be 2 Tablespoons plus 2 teaspoons in reality.
Actually one tablespoon is 3 teaspoons.
@alywest Thanks for this. It is frustrating reading all the recipes for corn syrup - urrrgh :-/. One question, why cream of tartar? Can it be made without?I have also started to make my own "corn syrup" substitute with table sugar (which essentially breaks the table syrup into glucose and fructose):
2 C sugar
1 1/4 C water
1/8 t cream of tartar
pinch salt
Bring to a boil then cook over a simmer until it's the right consistency (I keep it on the thinner side but thicker would be required for caramel, other candies)
LoLoLoL...+1 on the yum. But I am still digging in my kitchen for the 1/5 T measuring spoon.
Ooh, it was only now that I realized that scoops are flat on the bottom to allow you to have more control of the fractions..OMG my bad, that should be 2 1/2 Tablespoons! which is an odd measurement anyway. 1 tablespoon is 4 teaspoons, so that would be 2 Tablespoons plus 2 teaspoons in reality.
@alywest Thanks for this. It is frustrating reading all the recipes for corn syrup - urrrgh :-/. One question, why cream of tartar? Can it be made without?
That is great! I prefer lemon juice.Apparently it needs something acidic to create the chemical reaction that separates the glucose and fructose. I wonder if vinegar or lemon juice would work, but I don't know. OK I just read that for every 1/2 teaspoon of cream of tartar you can substitute 1 teaspoon of lemon juice or vinegar. So that should work, just use 1/4 teaspoon for the recipe above! I think that will work.
Is it really that hard to make your own chocolate syrup? I mean, sugar, raw organic free range fair trade cocoa, some water, cooked in a pan for a while til it melts down...not rocket science, people!
All. Of. Them.and as I'm sure everyone on here knows all the premade chocomilk has ******* carageenen.
Yes I make everything from scratch. No, I actually don't, but simple things like that I like to so I can avoid getting things that have questionable sources/ingredients. However, I didn't harvest the sugar cane that I am using. I apologize for sounding like a hypocrite, and I suppose my first post sounded moralistic. I honestly don't care if you make your own chocolate syrup but I did want to offer up that it is easy enough if you are concerned about the fillers. I do find myself making a lot more things and just buying a lot of raw ingredients instead of premade stuff because almost everything from the grocery store with more than one ingredient has PUFA, corn, starches, and all the gums, carageenans, etc. I've even made a soda with the corn syrup recipe I gave and san pellegrino and essential oil although I'm not sure essential oil is the safest. I also use the syrup to sweeten my own homemade lattes that I make on my espresso machine. I'm so freakin cool.No, it's not "hard." But not everyone wants to make everything from scratch. Do you make everything from scratch? Because if you don't you sound like a hypocrite.