2 Cups granulated sugar
2 cups water
1- 12 oz can of cocoa
Put water, salt and sugar in pot on stove. Heat until the sugar dissolves and the mix starts to boil. Allow to boil on medium heat until the syrup lightly coats the back of a wooden spoon (or 215 degrees F). NEVER STIR SUGAR OR IT WILL FORM CRYSTALS!! Remove from heat, allow to cool for a few minutes. Whisk in the cocoa to remove lumps and to make it smooth. Add vanilla. When cool, pour into jars to save. This recipe will yield about 48 ounces
cinnamon, nutmeg, cloves and even chili powder (be sure it is JUST powdered chilis and it isn't a chili powder blend, having garlic powder, onion powder, salt, cumin or any other spice added) to this chocolate syrup to really jazz up the taste.
The cost for this comes out to about $2 for the 48 ounces, which is a big savings over the $2 a 12 ounce bottle at the grocery store. A smile should come across your face as you realize the savings while eating that bowl of chocolate covered ice cream.
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