Hershey's Chocolate Syrup

We made a batch of this up last night, doubled it to get the quart jar full it called for in the recipe.  Either way, a delicious homemade syrup for chocolate milk, ice cream, etc.  And best of all, it doesn't have all the chemical junk in store-bought chocolate syrups and no high fructose corn syrup.

Original Recipe:
1/2 cup cocoa powder
2 cups sugar **this can be cut back.  for double I only used 2 1/2 cups
1 cup water
1/8 tsp salt
1/4 tsp vanilla

Mix water, cocoa and sugar together and heat/stir to blend well.  Bring to boil and stir/boil 3 minutes.  Remove from heat and stir in salt and vanilla.  Pour into quart jar and keep in fridge for up to 2 months. To make, blend 1-2 tsp per cup of milk.

What we did, like I said, was to double this recipe to get that quart jar full. I also didn't use near the sugar it called for, using just under 2 1/2 cups for my doubled recipe.  I used raw sugar because I have a bucket full.  in my doubled batch, I filled a wide-mouth canning jar, and had 2/3 cup left in the pan (scraping clean with a rubber spatula) and that was enough for my first gallon of milk to be made up.
Delicious :o)