Hershey's Chocolate Syrup

Combine the cocoa powder, sugar, and salt in a heavy saucepan. Slowly add the water while whisking with a wire whisk and mix until smooth.

Bring the cocoa mixture to a boil over medium heat and allow it to boil hard for one minute or until it starts to thicken into a syrup. Watch it carefully so it does not boil over.

Remove the syrup from the heat and let cool. Briskly stir in the vanilla.

The syrup can be stored in the refrigerator in a jar or bottle with a lid for 1-2 months.