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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 60 |
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Hershey's has nothing on this delicious syrup! Terrific over ice cream or cakes. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 cup cocoa |
2 cups sugar |
1/4 teaspoon salt |
2 cups water |
1/4 cup corn syrup or 1/4 cup golden syrup |
4 teaspoons vanilla extract |
Directions:
1. Mix cocoa, sugar and salt well; add water slowly, stirring to form a smooth paste.
2. Add corn syrup and boil for 5 minutes to cook the starch of the cocoa thoroughly.
3. Cool, add vanilla and pour into a clean jar.
4. Store in refrigerator.
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