I like to use both unsweetened cocoa and Dutch cocoa to give the syrup a more complex depth of chocolate flavor, but you can use all unsweetened if you prefer. Increase the unsweetened cocoa to 135 g (1 1/2 c) if you do not use any Dutch Cocoa. Add the vegan sugar, cocoa powders and salt to a large saucepan. Whisk together until evenly blended and there are no big clumps of cocoa.

Add the vanilla, Karo syrup, and water. Whisk until all the cocoa powder is mixed in.

Put the saucepan on a burner or induction cook top over medium-high heat. Bring to a boil, whisking gently, but continuously.

Reduce the heat, and simmer for 20 minutes, while you continue to whisk gently. Scrape down the sides of the pan as needed. After the syrup has simmered for 20 minutes, remove the saucepan from the heat and let it cool until it is only lukewarm.

Carefully pour the chocolate syrup into clean containers with squeeze-top lids. The recipe makes about 3 cups of syrup, so you will need one large or two smaller containers ready. Store in the fridge.