- 1/2 cup unsweetened cocoa
- 1 cup tap water
- 2 cups sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
Find a 2 quart saucepan. In it, mix the
cocoa and water with a wire whisk or fork.
Heat the chocolate water over medium heat,
stirring occasionally. Add the sugar and
continue to stir until the sugar dissolves.
Bring the mixture to a full rolling boil.
Reduce the heat to medium low and boil for a
full 3 minutes. Remove the syrup from the
heat.
Add the salt and vanilla, stirring to
blend. Pour the syrup into a clean pint
sized canning jar, or a clean catsup
container. Put a good lid on the jar and
store it in the fridge.
Use this chocolate syrup to make
chocolate milk, or serve it over ice-cream.
This is remarkably similar to Hershey's
Chocolate Syrup in the can.
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