1 cup Unsweetened Cocoa Powder
1 cup Sugar
1 cup Water
1/2 tsp Salt
1 tbsp Vanilla Extract
- Whisk together the cocoa powder and the sugar in a medium saucepan until blended. Add the water and the salt. Stir constantly over medium heat until boiling.
- Continue to boil for 3-4 minutes until the sauce thickens.
- Remove from heat and stir in the vanilla. The sauce will continue to thicken as it cools. Makes one cup.
- Pour the syrup while it is still warm in jars. Refrigerate up to a month or preserve it by using the same canning method as in the homemade jam.