1/1 Photo of Homemade Hershey's Chocolate Syrup
I started making this to use in my daughter's chocolate milk, since I am not a fan of HFCS, and a teeny bottle of organic chocolate syrup was over $4. I double the batch and store in a 32 oz rubbermaid "chug" bottle. You can store this in the fridge in any CLEAN container with a spout for several months.
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- 1Whisk cocoa powder and water together thoroughly in a large saucepan.
- 2Heat and whisk to dissolve the cocoa. (I use medium-low heat).
- 3Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
- 4Bring to a boil and boil for 3 minutes. Be sure to watch this VERY carefully. Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner.
- 5Remove from heat and stir in salt and vanilla extract.
- 6Let cool completely and skim off any skin that may have formed.
- 7Pour into a clean/sterile jar with a spout and store covered in the refrigerator.
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Nutritional Facts for Homemade Hershey's Chocolate Syrup
Serving Size: 1 (21 g)
Servings Per Recipe: 32
- Amount Per Serving
- % Daily Value
- Calories 51.5
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 9.7 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 0.4 g
- Sugars 12.5 g
- Protein 0.2 g