While I suppose that it's possible to use other brands of baking cocoa in this recipe, it really wouldn't be "Hershey's" Chocolate syrup without using Hershey's Cocoa, now would it?!
1/2 C. Hershey's Baking Cocoa
1 C. water
Dash of salt (be sure it's JUST a dash!)
1 tsp. Vanilla
In a medium saucepan, combine first 4 ingredients over medium heat, whisking well. Bring it to a full Boil and boil it for exactly for 1 minute (no longer), whisking or stirring constantly.
Remove from heat, cool for about 3 minutes and then add the vanilla, stirring well to incorporate throughout. Store the homemade syrup in tightly capped bottle. As you can see from the photo a dressing cruet is the perfect size for this recipe. This mix is slightly thinner than the kind you buy in the store, but mixes great in milk for delicious rich chocolate milk. It can be used in the same manner as it's store bought counterpart because this is a tried and true CLONE recipe.