Prep 15 mins
Cook 0 mins
Found this on the net. Supposedly this is the recipe featured on the can of Hershey's cocoa before Hershey's syrup was marketed. Thicker than other syrup recipes I've tried and none of the gross stuff in commercial varieities. Sorry, Hershey's, but I much prefer Penzey's natural process cocoa. Give it a try, you won't be disappointed!
- Combine cocoa, sugar, dash salt, and hot water in saucepan. Stir to combine. Boil 3 minutes. Remove from heat; add vanilla and stir.
- Store in a clean container in refrigerator. Makes enough to completely fill a pint canning jar.
Loved it, only diden't know what you meant with vanilla (sugar of essence or...) used essence myself.
So good! I agree with LonghornMomma that it's good to have the chance to pick your own cocoa. I recently watched a documentary on both sugar and cocoa plantations and the related child labor/ poor pay issues... so while that's still in the forefront of my memory I've been trying to go for fair trade (we'll see how long it lasts; I must say, I was also on free-range chicken for only two months, I'm sorry to say). Thank you for this fantastic, delicious alternative! It's a real keeper :)