Homemade Hershey's Chocolate Syrup

Submitted by MDMama

"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."

 

• Ready In: 20mins
• Ingredients: 5
• Yields: 2 cups
• Serves: 32

ingredients

• 1⁄2 cup packed cocoa powder (I use organic)
• 1 cup milk
• 2 cups sugar (I use organic cane sugar)
• 1⁄8 teaspoon salt (I use kosher salt)
• 1⁄4 teaspoon vanilla extract (I use organic)

directions

1. Whisk cocoa powder and milk together thoroughly in a large saucepan.
2. Heat and whisk to dissolve the cocoa. (I use medium-low heat).
3. Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
4. Bring 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.
5. Remove from heat and stir in salt and vanilla extract.
6. Let cool completely and skim off any skin that may have formed.
7. Pour into a clean/sterile jar with a spout and store covered in the refrigerator.

Reviews

[Chef Laurachingo]

If only I could give this recipe 10 stars I would this is very good and very easy. BTW if you think it is to thin just boil a little longer like 1 to 2 minutes and it will be thicker. Thank You for positing this great recipe

 

[Jillian Therese N.]

My husband loves chocolate milk, and I didn’t want to keep on buying chocolate milk or chocolate syrup, so good thing I found this recipe! First time I made it, I made it as is and it was pretty good but much too sweet. So the next time I made it, I did what most everyone suggested, cutting back the sugar (I used regular cane sugar) to 1 1/2 cups, and I still think it’s too sweet. So the third time I made it, I used barely a cup of sugar and I think I got that bittersweet taste I was after. Great recipe! I just wonder now if I could substitute milk with water? FYI the cocoa powder I’ve been using is Ghirardhelli and I’m happy with the results.

 

[Jeff M.]

I just did this one, and here's what I did while cooking based on my stove. Start no higher than just over med. low (about 4 if your stove does low to high with numbers in between), when you're ready for the sugar, crank it to under med. high (about 6) for about a minute before adding the sugar. whisking thoroughly until it combines. Let it come to a boil, whisking occasionally. When it does, start the three-minute timer and go to town on the whisking. Chocolate is the worst scorcher you can have in a pan. Do not stop until the timer's done. Take off the heat while slowing down the whisking, then add the salt and vanilla. Take a spoon and coat the back of it. If it sticks, you got it right.

 

[Mavis S.]

I made this syrup this morning and took the suggesting of other reviews using 1 1/2 cups of sugar instead of two and boiling the syrup five minutes instead of three and it was just perfect! After it got cold in the frig, it was nice and thick with just the right amount of sweetness. This recipe is just as good if not better than the original hershey's syrup and deserve more than five stars. Thank you so much for posting. I will not have to buy bottled chocolate syrup again!

 

[gardeninthepocket]

This chocolate syrup recipe is the better of the two found on this site. It is a perfect imitation of Hershey's syrup and costs about .85 - .99 cents per bottle equivalent, vs. over $2.00 for the real thing in the local store. If you get your sugar in bulk and make vanilla extract from scratch it is even cheaper. Make sure you let it boil to get rid of any "powder" taste.