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Dissolving the Ingredients:
In a large pot, combine the sugar, Hershey Cocoa, salt, and water.
Cook and stir the mixture over medium heat until all the ingredients are fully dissolved.
Bringing to a Boil:
Increase the heat to medium-high and bring the mixture to a boil.
Once it reaches a rolling boil, continue stirring for 3 minutes. It is recommended to use a big pot, as the sauce expands while boiling.
Adding the Finishing Touch:
Remove the pot from heat and stir in the vanilla extract. The aroma will be irresistible!
Canning the Chocolate Syrup:
Fill clean canning jars with the homemade chocolate syrup, leaving ½ inch of headspace at the top.
Wipe the jar rims clean to ensure a proper seal.
Process the jars in a boiling water bath for 15 minutes. Adjust the processing time if needed based on your altitude.
Enjoying the Chocolate Syrup:
After the jars have been processed and cooled, they can be stored for long-term use.
Refrigerate any leftover syrup that doesn't fit into the canning jars.
Indulge in this delightful chocolate syrup by drizzling it over ice cream, pancakes, waffles, or any dessert of your choice. The possibilities are endless!