Ingredients:
This makes a perfect chocolate sauce to drizzle over ice cream or cake or can be used to make chocolate milk.
Adjust recipe for size keeping sugar to cocoa ratio equal and adjust water quantity to 1.5.
Combine the dry ingredients in a medium saucepan. Stir or whisk together making sure all lumps are gone.
Add water stirring or whisking to ensure a smooth mix.
Place over medium heat and bring to a gentle boil. Continue stirring frequently. Once boiling, reduce heat to a low simmer for about 4-5 minutes, stirring often.
The syrup at this stage will be thin, but will thicken as it cools. Remove from the heat and stir in vanilla extract. Allow to cool completely at room temperature.
Use immediately if desired, or store in a sealed jar in the refrigerator.
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