Chocolate Syrup

1 ½ C Water

3 C Sugar
1 ½ C Cocoa
1 TBS Vanilla Extract
¼ tsp Salt
2 TBS Light Corn Syrup

In a small pot bring the water and sugar to a boil. Whisk in the Cocoa, Vanilla, Salt and Corn Syrup. Whisk until all solids are dissolved. Reduce heat until sauce is lightly thickened. Let sit until cooled then pour into container and refrigerate.

I put mine in a Hershey’s squeeze bottle. If you double the recipe it makes way to much for the large Hershey’s bottle.