Chocolate Syrup Recipe
Makes about 16 ounces (2 cups)
Ingredients:
- 3/4 cup cocoa powder
- 1 1/4 cups water
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- Dash salt
Directions:
- Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stovetop! (I use this 3-quart saucepan that was part of a bigger set I received as a gift. It’s my favorite!)
- Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.
- Stir constantly with a whisk or a wooden spoon until it boils.
- Allow it to boil for 1-2 minutes.
- Remove from heat.
- Add vanilla.
- Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.
Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge.If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!
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