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?!
Here's the Video:
1/2 C. Hershey's Baking Cocoa
1 C. Sugar
1 C. water
Dash of salt (be sure
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 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.
This stores well in the fridge for up to 14 days (I don't think it's ever lasted that long in
© Can Stock Photo / paulbinet