Mix the cocoa powder and corn syrup in a small nonreactive saucepan. Slowly whisk in the boiling water. Heat over low heat for 3 minutes. Add the sugar, whisking until it has completely dissolved. Let the syrup cool to room temperature and chill for 2 hours before using. Store in a tightly sealing container. The Chocolate Syrup has a refrigerator shelf life of 3 to 4 weeks. YIELD: 1 1/4 cups Recipe by: Homemade in the Kitchen Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (604g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 55 (3%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 813.9mg||28 %|
|Potassium 1070.8mg||28 %|
|Total Carbohydrate 498.6g||147 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 493.1g|
|Protein 10g||14 %|
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Calories per serving: 2027
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