2 cups sugar
1/3 cup cocoa powder
1 cup water
few grains of salt*
1 teaspoon butter*
1 teaspoon vanilla*
*May be omitted
Place the sugar in the cast iron skillet and turn on the heat.
Add the cocoa powder and salt and blend these dry ingredients until thoroughly mixed. Slowly add the water while stirring. As the mixture comes to a rolling boil, you may add the butter and vanilla. Be careful as the mixture may try to boil over, so turn off the heat momentarily until the boiling dies down. Return to a boil several times until the mixture starts to have a "syrupy" drag on your spoon, (softball stage).
Spoon about 1/2 cup per person for two average-sized split biscuits or 1/4 cup per split biscuit. Serve immediately over fluffy, hot biscuits with fresh, creamy butter.
If you have any leftover syrup, you may refrigerate and use for chocolate milk, or re-heat in the microwave to use over biscuits at a later time.
Yield: Approximately 3 cups.
Source: Heirloom Recipe From Maternal Grandmother
Submitted By: Charlotte Geier
Date: March 7, 2003