This homemade chocolate syrup recipe is so much better than any bottle you’ll buy at the grocery store! With just 5 ingredients and 5 minutes, you’ll have nearly a pint of homemade Hershey syrup for chocolate milk, ice cream, frappes and more!
How to make Homemade Hershey’s Chocolate Syrup
Have you seen the price of Hershey’s Chocolate Syrup lately? At my two favorite grocery stores, the price was over $5 for a 24-ounce bottle!
While I was trying to decide if I really needed to add the Hershey’s Syrup to my cart, I took a minute to flip over the bottle and read the ingredients: high fructose corn syrup, salt, monoglycerides, diglycerides, polysorbate 60, artificial flavors…
Yes, cocoa and water were also included, but I decided I shouldn’t spend $5 to buy all those chemicals.
Haiden and Piper like to have chocolate milk with their vitamins at breakfast, and I wanted an easy way to keep giving it to them. Plus my husband enjoys a little chocolate syrup on his ice cream, and it’s an easy way to dress up a dessert.
In other words, I wasn’t giving up our chocolate syrup. It was just time to learn how to make homemade chocolate syrup for myself!
If you like this article you need to seehow to make homemade Pedialyte and my homemade strawberry syrup recipe!
So, I wanted to share this fantastic recipe for how to make homemade Hershey’s chocolate syrup. You’re not going to believe how easy and delicious it is!
How I use my Homemade Hershey’s Chocolate Syrup
The chocolate syrup you’ll make with this recipe makes is so delicious. It’s such a good copycat recipe! You can use it anywhere you’d use the original stuff. Any recipe, any dessert topping, any beverage.
Seriously. If you have a variety of ways you use the chocolate syrup you buy at the store, you can use the syrup you make in this recipe in exactly the same ways!
Here are just a few suggestions for ways to use your homemade chocolate syrup:
Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stovetop! (I use this 3-quart saucepan that was part of a bigger set I received as a gift. It’s my favorite for making anything sweet because the heavy bottom keeps it from heating up too fast.)
Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.
Stir constantly with a whisk or a wooden spoon until it boils.
Allow it to boil for 1-2 minutes.
Remove from heat.
Add vanilla.
Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.
Store the homemade Hershey’s chocolate syrup in a mason jar or any other container. It will keep for several weeks in the fridge.
If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!
Pouring the homemade syrup into an empty Hershey’s syrup container also makes it much easier to pour out.
Note: I only used about 1/2 – 1 teaspoon of the homemade chocolate syrup in a cup of milk to make chocolate milk for Haiden and Piper when they were toddlers. (Their milk just had to have a hint of brown for them to consider it “chocolate milk”).
Now that they’re older, I add closer to a tablespoon per cup of milk to make chocolate milk. As with the brand-name chocolate syrup, you can experiment with the proportions to get the taste you’re looking for.
Yield: 12
Homemade Hershey's Chocolate Syrup Recipe
Hershey's chocolate syrup recipe with just 5 ingredients. I make this homemade Hershey's syrup all the time and it tastes EXACTLY like the real thing!
Prep Time3 minutes
Cook Time5 minutes
Additional Time1 minute
Total Time9 minutes
Ingredients
3/4 cup cocoa powder
1 1/4 cups water
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1 Dash salt
Instructions
Use a big saucepan - at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stovetop! (I use this 3-quart saucepan that was part of a bigger set I received as a gift. It's my favorite for making anything sweet because the heavy bottom keeps it from heating up too fast.)
Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.
Stir constantly with a whisk or a wooden spoon until it boils.
Allow it to boil for 1-2 minutes.
Remove from heat.
Add vanilla.
Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey's syrup.
It's safe to store chocolate syrup in the pantry for two to three years. After it's opened, however, move the chocolate syrup to the refrigerator, where it should remain safe to consume for up to six months. Visible mold or separation or a rancid smell are all indicators of chocolate syrup that has spoiled.
The syrup will be just fine at room temperature, though the second it's opened, you'll want to keep it cool. Once your syrup reaches the refrigerator, you'll want to keep your eye — and nose — on your bottle. Much like opened maple syrup that hasn't been refrigerated, opened chocolate sauce can spoil.
Do not substitute chocolate syrup for melted chocolate in any recipe. (Plus, let's be honest, the flavor of some of these ice cream toppings—especially those made mostly with high fructose corn syrup or corn syrup—isn't as rich.) The consistency is different and the results will be less than optimal.
Starting in 2006, Hershey has added polyglycerol polyricinoleate (PGPR) to their chocolate, except for the traditional plain milk chocolate Hershey's Kisses.
While the product's quality, in terms of flavor and texture, may not be optimum, using chocolate syrup past its expiration date is generally considered safe if it has been stored properly and shows no signs of spoilage.
A quick look at the Hershey's website indicates that Hershey's Kisses and its Milk Chocolate Bars have the same list of ingredients. They're basically comprised of milk chocolate that features a mix of milk, sugar, cocoa butter, lecithin, cocoa butter, and natural flavor.
Once opened, does maple syrup need to be refrigerated if it's the pure variety? Yes, because it's a natural product with no preservatives and can spoil or grow mold. If your syrup is not hot-packed, store it in the fridge (even if it's unopened) and plan to consume it quickly.
Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.
Because NESQUIK syrup does not have high fructose corn syrup, refrigerating it will cause crystallization. For optimum quality, we recommend storing NESQUIK syrup at room temperature.
If stored incorrectly or for too long it's easy for the sugar and water mixture to grow mold. Store simple syrup in an air-tight container in the refrigerator. In a glass jar, the mixture can stay in the fridge for about a month, or it can also be frozen.
Adding butter or oil increases the fat content of the melted chocolate, making it smoother and easier to work with. Perfectly melted chocolate will be smooth, silky, and have a shiny finish, says KitchenSeer. If your chocolate is too thick or clumpy, you may be able to save it with some room temperature butter.
Ingredients: Hot fudge sauce is typically made with chocolate, sugar, butter, and cream or milk, while chocolate syrup is made with cocoa powder, sugar, and water or milk. Consistency: Hot fudge sauce has a thicker and creamier consistency than chocolate syrup, which tends to be thinner and more liquidy.
Café Flavors at Home Inspired by our signature café beverages and crafted with natural flavors, Starbucks® Mocha Sauce is perfect in your favorite coffee drinks, desserts and more.
A serving is low in fat and even has a bit of dietary fiber. Plus when mixed with milk, it offers up a delicious way to get your daily dose of calcium. But with its extensive list of ingredients, including high fructose corn syrup, even the most faithful syrup supporters have to admit it's not the best.
Enjoy it in milk, on sundaes or with your favorite fruit. Hershey's Simply 5 Syrup - Chocolate contains none of the Top 8 Allergens and has no gluten ingredients. It's vegetarian, kosher and Non-GMO Project Verified.
As the piece mentions, The Hershey Co. isn't totally dependent on high fructose corn syrup as a sweetener even now—while its candy bars like Almond Joy and York Peppermint Patties are sweetened with corn syrup, its classic standard Hershey bars use traditional sugar.
A simple chocolate syrup can be made from unsweetened cocoa powder, a sweetener such as sugar, and water. Recipes may also include other ingredients, such as corn syrup, malt, and flavorings like vanilla extract. Industrial recipes may contain ingredients such as: High fructose corn syrup.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.