Homemade Chocolate Syrup

Chocolate syrup is a staple in our house.  Not very healthy, I know, but we eat far, far less junk food than most, so I'm not too worried about it.  The kids like it in milk or on ice cream, my husband likes a more complex sundae, and I like it in coffee or on ice cream.  The ingredients on the typical store bought chocolate syrup are pretty scary, especially if you are trying to save money by buying generic.  Here are the ingredients from the generic chocolate syrup our regular grocery store carries:

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.

Chocolate Syrup

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.