HERSHEY’S CHOCOLATE SYRUP HOMEMADE

My husband loves chocolate milk, and I didn’t want to keep on buying chocolate milk or chocolate syrup, so good thing I found this recipe! First time I made it, I made it as is and it was pretty good but much too sweet. So the next time I made it, I did what most everyone suggested, cutting back the sugar (I used regular cane sugar) to 1 1/2 cups, and I still think it’s too sweet. So the third time I made it, I used barely a cup of sugar and I think I got that bittersweet taste I was after. Great recipe!

INGREDIENTS:

3/4 cup cocoa powder
1 1/4 cups water
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
Dash salt

DIRECTIONS:

Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.
Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.
Stir constantly with a whisk or a wooden spoon until it boils.
Allow it to boil for 1-2 minutes.
Remove from heat.
Add vanilla.
Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.
Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

Source: allrecipes.com