Chocolate Syrup

Ingredients

• ½ cup sugar
• ⅔ cup unsweetened cocoa powder, preferably Dutch-process
• ¼ tsp. kosher salt
• 1 tsp. vanilla extract

Steps

1. Combine ½ cup sugar and 1 cup water in a medium saucepan and bring to a boil over medium heat, whisking until sugar is dissolved. Whisk in ⅔ cup unsweetened cocoa powder, preferably Dutch-process, and ¼ tsp. kosher salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add 1 tsp. vanilla extract, then cool to room temperature (syrup will continue to thicken). Do ahead: Store chocolate syrup in an airtight container (such as a glass jar with a tight-fitting lid), refrigerated, for up to 2 weeks. Editor’s note: This recipe was first printed in the August 2003 issue of ‘Gourmet.’ Head this way for our favorite hot fudge sauce recipe and more soda fountain essentials →