1 cups sugar
1-1/2 cups water
1-1/2 cups dutch cocoa powder (treated with alkali)
3 tablespoons corn syrup
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt-
homeade chocolate sauce
Pre-measure all ingredients and have them ready to go before beginning.
In a heavy bottom pot, stir together the sugar and water. Heat on high and bring to a boil.
Once at a boil, carefully whisk in cocoa powder and corn syrup. Whisk until the cocoa powder is completely blended in and the syrup has slightly thickened. About 1 to 2 minutes.
Remove off of the heat and whisk in the vanilla and sea salt.
Pour the chocolate syrup into a mesh strainer set into a 4-cup liquid measuring cup to strain out any solids that didn't get whisked in.
Allow time for the chocolate syrup to cool until at room temperature. Pour into a squeeze bottles or store in a glass jar.
Can keep for a few months if kept refrigerated in an airtight container.