This economical homemade chocolate syrup has many uses, drizzle over ice cream, flavor milk, or add 1/4 cup to packaged brownie mixes to make richer, moister bars. About the only change I made to Grandma Flo's original recipe was to add the light corn syrup to prevent the sugar from crystallizing during storage.

Grandma Flo's Cocoa Syrup

1 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 cup hot water
Pinch of kosher or sea salt
2 tablespoons light corn syrup
1 teaspoon vanilla extract

In a small saucepan bring the cocoa, sugar, water, salt and corn syrup to a boil over medium heat, stirring constantly. Cook for 3 minutes.
Remove from heat and add vanilla, stirring to mix well. Cool to room temperature and then store in a tightly covered container in the refrigerator until ready to use. Keeps well for months.

Makes about 2 1/2 cups or about 20 (2 tablespoon) servings.

Cook's Tip: In the long run, purchasing unsweetened cocoa powder in larger quantities, such as is available at large warehouse retail stores, will increase savings.

Nutritional Information Per Serving (1/20 of recipe): 74.4 calories; 3% calories from fat; 0.6g total fat; 0.0mg cholesterol; 17.7mg sodium; 66.2mg potassium; 19.0g carbohydrates; 1.4g fiber; 16.7g sugar; 17.5g net carbs; 0.8g protein.