Toss the Hershey's Forget about your store bought chocolate syrup. No single variety can stand up to making your own batch of cocoa sauce. Cocoa syrup: 3/4 cups water 1 1/2 cups sugar 3/4 cups dutch processed cocoa 2 tsp vanilla 1 Tbs. Light corn syrup 1/8 tsp. Kosher salt Bring water and sugar to a boil, then add remaining ingredients whisking until all the cocoa is dissolved. Simmer for a minute or two more to reduce and thicken the sauce. Remove from heat, let cool and then bottle the syrup and refrigerate. I'm currently infatuated with having a slice of angel food cake topped with a scoop of vanilla ice cream and drizzled liberally with this thick cocoa-y sauce. The angel food cake acts as a perfect sponge to sop up the melting ice cream and remaining syrup. Microwaving the bottle helps, it does get incredibly thick when refrigerated.