Chocolate Syrup Anytime

2 cups sugar
1/2 cup unsweetened cocoa powder
1 cup water
1 tsp vanilla
dash of salt


In a very deep sauce pan (think smallish soup pot) combine the sugar and the cocoa until well mixed and mostly lump-free. Add water and turn burner to medium high heat. Bring syrup to a full rolling boil and let it boil for one full minute. The syrup will boil up more than twice its volume in the pot, so USE A DEEP SAUCE PAN. After one minute, take the syrup off the burner and stir in the salt and vanilla. Allow syrup to cool to room temperature and pour into glass or plastic squeeze bottle. Makes 2 cups.


For microwave syrup:

4 tbsp sugar
1 tbsp unsweetened cocoa powder
2 tbsp water
splash of vanilla
pinch of salt

Combine sugar and cocoa in a ceramic coffee mug. Add water and microwave 1-2 minutes on HI. Check and see if all sugar is dissolved. If you can stir it and it still feels grainy or you see sugar crystals, microwave another 30-45 seconds. Stir in vanilla and salt and let cool to room temperature. Makes 1/4 cup. Use for individual ice cream topping or 2 servings of hot cocoa.

from: my mom