Chocolate Syrup

1/2 cup cocoa

1 cup sugar

1 cup water

1 teaspoon vanilla extract

1 dash salt

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth.

Bring this mixture to a boil. Allow it to boil for one minute, be careful this does not boil over. Remove from heat, when this cools add the vanilla. Makes 16 ounces, equivalent to a can of chocolate syrup.

of course you can it makes it sweeter YUM

I don't think that there are supposed to be but if I were you I would check the label to make sure you hadn't brought some new weird and wacky flavour that the Chocolate company is trying out. If it is meant to be normal chocolate I would contact the company and tell them about this - the details to do this are usually on the side of whatever you brought.

It is a solution because when u mix in all the chocolate syrup it dissolves into the milk and makes the milk brownish. You can still taste it even though it's now in the milk. :)

The problem is that the chocolate syrup is Yummy But the maple syrup is Nasty :) lol

I haven't seen it for many years

Closest I've come is Fox's UBet.

the syrup itself should not, but removing it may cause damage

No. A syrup is chocolate and other ingredients with thinners and sugar added, over which the cook has no control. A sauce is made according to a particular recipe, by the cook who will be using it.

YES,actually they do moths LOVE chocolate syrup!!feed it chocolate syrup every 1hour the will live five times longer than normal if you dont have choclate syrup than give it sugar or liquid with lots of caffene or energy drink

Yes and also sugar and water.

The name Bosco was derived from the similar name for Boscul Coffee sold by the William S. Scull Company which also initially distributed Bosco chocolate syrup manufactured by the Wallerstein Company using a unique enzymatic conversion process invented by Dr. Alfons Noe. Wallerstein kept the name on taking over marketing and later copyrighted the "Bosco Jingle" (I Love Bosco). In the mid-1950's, Bosco was sold to Corn Products Company. In 1985, the brand was taken over by Bosco Products, Inc., an independent company based in Towaco, New Jersey.

The ingredients in Hershey 's chocolate syrup are High fructose corn syrup, corn syrup, vanilla extract, (Preservatives) vanillin, an artifical flavor this has been answered by Parsa

and cocoa according to the company website.

Chocolate syrup is more dense than milk, so it will sink to the bottom.

Hersheys ,

The amount of chocolate syrup you put into a mocha is preferential. For a single serving of about 12 ounces, there is usually about 2 tablespoons of chocolate syrup in the drink. If you want a stronger chocolate flavor, you can add more syrup, 1 teaspoon at a time, until the desired flavor is reached.

YES!!! The Chocolate Syrup should be in the Rock and Roll Hall of Fame because Carl Smith (aka Carl Smitty Smooth) an original and surviving member of "The Syrup", who recorded "Stop Your Crying", "Let One Hurt Do" and "What's the Matter, Baby" for Avco Embassy/ Lawton Records is STILL SINGING and making CD'S......since 1970!! In the early days we sold over 300,000 records!!...Carl Smitty Smooth w/SUNSHINE RIOT 2012 CD "A Fresh Bottle and A Brand New Day" released May,2012 available on ITUNES and AMAZON MUSIC and Sunshineriot...More info at CARLSMITTYSMOOTH...videos on YouTube...With other sweet sounding recording artist, " THE CHOCOLATE SYRUP " legend should be in the Rock and Roll Hall of Fame.....LET THE DEBATE BEGIN!!!

Take a few chocolate bars, put em in a pan/pot, put the pot/pan full of chocolate bars on the stove and put it to 3. wait until it melts and then let cool down. After that maybe you could add maple syrup to make chocolate syrup.

This is a mixture.

1/2 a cup

It depends. If you were feeling adventurous and ready to try new things then you might, otherwise you might not want to.

You can substitute chocolate syrup for sweetened cocoa mix, but not for plain cocoa powder.