2/3 cups sugar
1-1/4 cups water
1 cups cocoa
2 tablespoons corn syrup
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1 tbsp. descented coconut fat
1 tsp. arrowroot or corn starch (optional) dissolved in 2tbsp cold water
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. Reduce heat to medium, Whisk until the cocoa powder is completely blended in and the syrup has slightly thickened. About 1 to 2 minutes. Add cold cornstarch and thicken for about a minute.
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.