Homemade Chocolate Syrup

Time to kick out the Hershey's chocolate syrup and make this instead, it's easy and tastes great!

Servings: 22 ounces

Author: Kelly the Kitchen Kop

1 3/4 cup organic cane sugar or palm/coconut sugar, I use a little of both
1 cup organic cocoa powder
1/4 teaspoon sea salt
1 cup water
2 teaspoons vanilla extract
1 scoop grassfed collagen, optional, but there's no taste and it adds nutrients for hair & nails, extra protein, and boosts gut health.
1 heaping Tablespoon grassfed colostrum, also optional, but adds a bit of a sweet creamy flavor and has SO MANY health benefits, especially for your gut.

Stir together sugar, cocoa, and salt in a medium saucepan. Add water, then bring to a light boil for 2-3 minutes, stirring rapidly, until sauce just begins to thicken. Keep stirring so it doesn't burn and also don't let it cook too long or it'll be too thick and more like a hot fudge than a sauce.
Remove from heat, stir in vanilla and optional collagen until dissolved.
If you're using the colostrum, cool the chocolate syrup in the pan on a rack. While it's cooling, use a hand blender or just whisk well the following:
1/4 cup water in pint jar or water glass + heaping Tablespoon of colostrum.
Once the chocolate syrup is mostly cooled--when it's no longer hot but still a little warm, then mix the colostrum/water into the syrup. (Cool to about 115* or so if you're usng a thermometer, it takes about 35 minutes, if it's still a bit warm it'll dissolve easiest that way. Even though the colostrum still has health benefits at a higher heat, it's best to keep it raw when possible to preserve the most nutrients.)
Finishing cooling, then use a funnel to pour into your container--I reuse a 22 ounce chocolate syrup bottle from the store and it fits perfectly. Makes almost 2.5 cups.
Use with milk like any chocolate syrup or on ice cream!