All About Beer Magazine - Volume 30, Issue 6January 1, 2010
(compliments of foodnetwork.com)
Dissolve 3 cups of sugar in 1½ cups of water, then whisk in 1½ cups dark Dutch-processed cocoa, 1 tbsp vanilla extract, ¼ tsp salt, and 2 tbsp corn syrup until smooth. Heat and reduce until slightly thickened, cool and store in the refrigerator.
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