Copycat Hershey Chocolate Syrup

 Delicious Hershey-like syrup calls just a few ingredients . . .  all of which I always have on hand. Simple to make. Nice to have on hand to serve over icc creamy, drizzle over angel food cake or to stir into milk.

Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
   
   
   
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
   
   
   
4. Allow syrup to cool and transfer to a jar. Store in refrigerator 

Recipe without photos . . .Copycat Hershey Chocolate Syrup  Makes 1 pint

1 cup baking cocoa (unsweetened)

1 ½ cups granulated sugar

1 ½  cups water 

1/8 teaspoon salt

1 teaspoon vanilla 

1. In a small bowl, mix the cocoa and sugar – this will allow the starchy cocoa to easily combine with the water without clumping. 
2. Add water to a saucepan; then add cocoa, sugar and salt. Whisk to combine bring to a boil over medium heat. Boil a couple of minutes.
3. Remove pan from heat and add vanilla. Note: At this point it looks almost too thin, however, it thickens slightly and becomes the consistency of Hershey syrup once it’s refrigerated.
4. Allow syrup to cool and transfer to a jar. Store in refrigerator