HIGH FRUCTOSE CORN SYRUP, WATER, CORN SYRUP, SUGAR, WHEY, COCOA (PROCESSED WITH ALKALI), EMULSIFIER (MONO- AND DIGLYCERIDES, POLYSORBATE 60), PHOSPORIC ACID, XANTHAN GUM, ARTIFICIAL FLAVOR, PRESERVATIVE (SODIUM BENZOATE, POTASSIUM SORBATE), SALT.Yuck! Fortunately, I have firmly entered chocolate syrup into the list of things we won't buy any more. Not when I can make it with much higher quality ingredients for much less money! I was hoping when I was researching this that it could be canned for long term storage and gift giving, but apparently it can not be safely home canned. It does require refrigeration.
1/2 to 2/3 cup cocoa powder, according to taste
1 cup water
1/8 tsp salt
2 cups sugar
1/2 tsp vanilla
Mix the cocoa powder, salt, and water in a saucepan. Heat and whisk until cocoa is dissolved. Add sugar and whisk to dissolve. Bring to a boil over medium heat; reduce heat and simmer for 3 minutes. Add vanilla. Remove from heat and continue to whisk mixture until it settles down. Let cool for 1 to 2 hours. Store in a flip top bottle or canning jar with screw top.