Homemade Chocolate Syrup

My sister Kim and I used to use a lot of Hershey's Syrup growing up as we loved it on our vanilla ice cream, made as chocolate milk when the Nestle's Chocolate Milk powder was gone, and sometimes drizzled over brownies. Sometimes we'd eat a tablespoon of just syrup. We were kids, what can I say? This is a much better option that the Hershey's of today as it has been made with high fructose corn syrup for about 30 years. I used to buy the Nesquick syrup, but it now has some questionable ingredients. 
This syrup can be used for the chocolate syrup called for in my Iowa Brownies recipe. 

Homemade Chocolate Syrup

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract 
1/4 teaspoon kosher salt 
2 tablespoons light corn syrup

In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.

Sterilize 3 half pint jars. On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars. Place hot lids on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just “finger tight”.

Place the jars on the rack in your water bath making sure that the water covers each of the jars by 1 to 2 inches. Bring to a boil and process for 15 minutes. When complete, turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on a dishtowel in a place away from a breeze and let them sit overnight to cool. Do not touch or move them till the next morning. Listen for the "ping."Check your lids and reprocess any jars that did not seal. Makes 2- 3 half pints depending on how much you reduce the recipe.