Mix sugar, cocoa, flour, and salt in a heavy medium sauce pan.
Add 1/4 cup or so of milk and stir to a paste. Stir in remaining milk and vanilla. Stir well to remove lumps and bring to a boil over medium-high heat, stirring. As soon as sauce comes to a boil, reduce the heat to low and simmer very gently for 5 minutes, stirring often. Cool and store in the refrigerator for up to 2 weeks, covered.
Source: I got this from About.com Southern food
By Pat Finley from Bremerton, WA
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I have made my own chocolate syrup for a year or so but only used water instead of milk. I don't know why I didn't think to use milk and think it will be so much better this way.
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