Who doesn’t love ice cream? Okay, I’ve met a couple of people that didn’t like ice cream… so I decided that for my “National Ice cream Day” entry to HPC, I was gonna do something that goes super well with ice cream, but you can use it on whatever you like if ice cream just isn’t your thing. Guinness chocolate syrup is chocolate syrup on a whole new level of awesome. It’s not going to get you buzzed from the alcohol content, but it might get you buzzed with happiness, cause man, this stuff is good. If you know me, you know I’m cutting as much sugar as I can, too, so I made this using a sugar ‘substitute’ called swerve to keep the calories as low as I could manage.
This chocolate syrup can be used on Chef Eric’s Ice Cream Sandwich Cake with Chocolate and Peanut Butter sauce! Make this chocolate syrup recipe for an extra level of impressiveness on that recipe!
Swerve Sugar is Awesome
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It’s zero-calorie, non-glycemic, and safe for those living with diabetes. Since it has no effect on blood glucose or insulin levels it is safe for them. Unlike other natural sweeteners like stevia, it has no bitter aftertaste. It also measures just like sugar. It also browns and caramelizes just like sugar, so all of your favorite recipes will be a breeze.
Instructions for Making Chocolate Syrup
All you need to make this syrup is to put it all together and bring it to a boil. Then simmer it till it starts to thicken up a bit. Keep it refrigerated and use it within a week or two.
Pin it, Try it, Share it!
Guinness Chocolate Syrup
- 2 cup granulated sugar or swerve
- 1 cup Guinness
- 1 cup cocoa powder (I used unsweetened)
- 1 tsp vanilla extract
- ⅛ tsp salt
- Bring everything to a boil, reduce the heat and simmer to thicken for about 5 minutes or longer if needed.
- Let it cool and enjoy slightly warm.