Carob powder doesn’t dissolve in water the way cocoa powder does. If you’re baking with carob, that’s fine, but if you’re making a carob-beverage, you might prefer the silky smoothness of carob syrup made by boiling the whole pods. It’s simple to do, and you’ll have the pods leftover to use in other ways.
What You’ll Need to Make Carob Syrup
- 1 pound carob pods
What You’ll Do to Make Carob Syrup
Preheat your oven to 300F.
Rinse off the carob pods and lay them out in a single layer on a baking sheet. Roast the pods in the oven for 40 minutes. This extra step makes a big difference in flavor and accentuates the natural sweetness of the carob.
When the pods have cooled, break them up into pieces approximately two – three inches long. They should be easy to snap with your hands. Transfer the broken pods to a large bowl, cover with water, and soak them overnight, or for at least eight hours.
Once the pods have soaked, strain off the liquid and set the pods aside. You can use the pods later to make these dessert bars.
Taste the liquid and you’ll notice it’s already slightly sweet, although not yet a syrup. Measure the liquid and pour it into a saucepan. Add an equal amount of sugar, and whisk to combine over medium heat until the sugar has completely dissolved. Bring the liquid to a simmer and continue to cook, stirring regularly, until the liquid has reached the consistency of maple syrup. This should take 15 – 20 minutes.
Remove the syrup from the heat and allow it to cool before pouring it into bottles or jars. For long term storage, process canning jars of syrup in a boiling water bath. Without this extra step, the syrup will keep for a month in the refrigerator.
Now, how will you use your carob syrup? Perhaps in an Almond Joy Cocktail!