1 Cup Cocoa powder, unsweetened
2 cups sugar
1/4 tsp. salt
1 1/4 cups water
1 Tbls. vanilla
In a 1-quart saucepan, combine the cocoa, sugar, and salt. Mix together until no cocoa lumps remain. Add the water, and stir. Place over medium heat, and stir occasionally until the sugar is dissolved (but do not boil), then remove from heat. Stir in vanilla once the syrup is cool.
Store in a covered jar in the refrigerator for 2-3 months. It will become very thick when it's cold, but thins when reheated (use low heat and stir constantly). This can be stored at room temperature for one month.
Use as ice cream topping, in milk to make chocolate milk, or IN COFFEE to make a coffee mocha!
YUM! We had meatball sandwiches for dinner with fresh bell peppers slices on the side. To complete the meal I gave the children a little bowl of vanilla ice cream with this delicious sauce on top. I normally buy sauce, but I won't be anymore. Can't beat the savings or the flavor and I KNOW what every ingredient is on the label! Enjoy!