1/2 cup sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup water
1 tsp vanilla extract
- Whisk sugar, cocoa and salt together in a saucepan; add water and whisk to incorporate.
- Bring sauce to a gentle boil, stirring constantly. Lower heat and cook for 1-2 minutes, stirring continuously (get into the edges too).
- Remove from heat, stir in vanilla and let stand for 5 minutes.
- Carefully transfer syrup to a glass bottle, mason jar or other container. Store syrup in fridge for several months. Adapted from here.