In a 1-quart saucepan, whisk together the water and cocoa over low heat. Add the butter, salt, and sweetener and whisk until the butter is melted and the sweetener is dissolved.
Pour in the cream and simmer on low heat, stirring frequently until the syrup has thickened slightly, about for 5-6 minutes. Remove from the heat and stir in the vanilla extract. The syrup will thicken as it cools.
Refrigerate leftover syrup for up to a week or freeze for up to three months.
Notes
Note about sweeteners: Use your preferred granulated sweetener. Erythritol will become gritty when cooled. Allulose, xylitol, or bochasweet should all work well.
Nutrition
Nutrition Facts
Milk Chocolate Syrup
Amount per Serving
Calories
47
% Daily Value*
Fat
4.7
g
7
%
Carbohydrates
2.2
g
1
%
Fiber
1.4
g
6
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.