Mix Chocolate and Sucrose, and to this mixture gradually add a solution of Liquid Glucose, Glycerin, Sodium Chloride, Vanillin, and Sodium Benzoate in 325 mL of hot Purified Water. Bring the entire mixture to a boil, and maintain at boiling temperature for 3 minutes. Allow to cool to room temperature, and add sufficient Purified Water to make the product measure 1000 mL.
NOTE—Chocolate containing not more than 12% of nonvolatile, ether-soluble extractive (“fat”) yields a Syrup having a minimum tendency to separate. “Breakfast Chocolate” contains over 22% of “fat.”
Packaging and storage—
Preserve in tight containers, and avoid exposure to excessive heat.
795
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to make