Ingredients:
- 3/4 C Hershey’s brand Special Dark cocoa powder
- 1-1/4 C water
- 1-1/2 C sugar
- 1-1/2 tsp vanilla extract
- dash salt
Directions:
- In a 4 qt sauce pot (do not use anything smaller, as it boils up a lot while cooking) over medium heat, combine cocoa powder, water, sugar and salt
- 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
- Stir in vanilla extract
- Syrup will be very thin/watery
- Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup
Notes:
- Store the syrup in a mason jar or any other container for several weeks in the fridge
- Makes about 2 cups