• To know the source of the item: This is not a star-bellied sneetch issue; I don't care whether something has stars on thars. The problem is that there have been some real problems in the recent past with food, household or health and beauty items that did not meet safety standards. Besides, why pay for something to come from overseas when I can make it here at home, saving goodness-knows-how-much fuel and/or energy for better purposes?
• To prove that I can do it: It's that pioneer spirit, that sisu, that I-don't-know-what. It's the same reason my dad put on his winter kit and walked around the house three times after the meteorologist said that the weather was too bad for anyone to be outside. We do this because we are capable and we are not intimidated. If a machine can make it, I darned well better be able to make it, too. (This is where we pound our chests and do warrior cries, folks.)
Chocolate syrup is a big deal around here. Chocolate syrup is stirred into milk, blended into smoothies, squirted on ice cream, peanut butter and banana sandwiches, poundcake, and -- when I'm not looking -- directly into mouths. We consume it in vast quantities.
A couple years back, I got tired of actively ignoring the ingredient lists (the major brands all have high fructose corn syrup, artificial flavoring, food dyes, and other things on my no-no list) and paying through the nose for the privilege. A little experimentation yielded a vastly superior in taste, higher quality, far-less-expensive chocolate syrup that was simple to make and required nothing more exotic than Dutch-processed cocoa powder.
Bonus: If you are looking for fat-free, this recipe is for you! If you're not looking for fat-free, I suggest making it anyway. This chocolate syrup is mighty good.