From second grade through ninth, my family lived in Tacoma on a small farm. I joined a 4-H club that was devoted to cookery and, having already been well established in the home kitchen, there wasn’t much that was new to me in 4-H. However, making homemade chocolate syrup wasn’t something we’d made at home, so when Mrs. Hammer demonstrated the process, I took note.
I like chocolate syrup in milk, in milkshakes and on ice cream. I especially like it when it doesn’t have corn syrup or high fructose corn syrup in the list of ingredients, as do those of every commercial chocolate syrup in the large chain store. Mrs. Hammer’s didn’t have that gunk in it and mine doesn’t either!
Large saucepan (2 qt.) 1/2 c. cocoa powder, 1 c. milk, 2 c. sugar. Whisk the cocoa powder and milk first, then add the sugar. Bring slowly to boil over medium-low heat, stirring constantly. When it comes to a boil, set the timer for 4 minutes. Continue stirring and be careful. If you look away, it could boil over. After 4 minutes, remove from heat. Add 1/4 t. salt and 1/2 t. vanilla. Cool and bottle. Refrigerate.