In an effort to save money and cut out as many unnecessary sweeteners and preservatives I have done A LOT of experimenting in the kitchen over the past year. If I can make it cheaper and/or remove an ingredient I try it. One of the switches we have made has been from buying already made chocolate syrup from a bottle to making our own. This has been a very welcomed change. I find the flavor to be less sugary leaving more of a chocolate flavor. Even better is how easy it is to make!
1 1/2 Cups Sugar
3/4 Cup unsweetened cocoa
1 Cup water
Dash of salt
1 tsp vanilla
1. Pour sugar and cocoa and salt into a medium sauce pan, stir with a whisk to mix and break up any clumps.
2. Stir in water, over medium heat slowly bring mixture to a boil stirring occasionally. Cook for 1-2 minutes after it begins to boil. Remove from heat. Cool for 5 minutes then stir in vanilla.
3. Allow syrup to cool until room temperature. At first it may appear bumpy/bubbly but it will smooth and thicken up as it cools. Transfer to a sealed container and refrigerate. FYI: This recipe fits perfectly in a pint size mason jar