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 Natural Unsweetened Baking Cocoa, now would it?!
You can control the thickness of the syrup by the length of time that you choose to cook it so if you prefer
1/2 C. Hershey's Baking Cocoa
1 C. Sugar
1 C. water
Dash of salt (be sure it's JUST a dash!)
1 tsp. Pure Vanilla Extract
In a medium saucepan, over medium heat, combine the Hershey's natural unsweetened baking cocoa, sugar, and salt-whisking well to combine, immediately add the water, continue whisking.
Bring it to a full rolling boil and boil it for exactly for 2 minutes (no longer), whisking or stirring constantly. Watch the mixture closely as it can boil over quickly!
Remove from heat, cool for about 3 minutes and then add the vanilla, whisking well to incorporate throughout.
Store the homemade syrup in a 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
This stores well in the fridge for up to 14 days (I don't think it's ever lasted that long in this house!!). The syrup will thicken considerably in the fridge overnight once it has cooled completely.
© Can Stock Photo / paulbinet