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- #16910
Delicious chocolate syrup, just like the brand name that you would buy at the store (but even better since it's homemade). Hint: make sure that you bring the syrup to a full, hard boil for at least one minute (longer if it needs it) or until it is syrupy. If you don't, the mixture may be watery.
serves/makes:
ready in:
under 30 minutes
25 reviews
1 comment
ingredients
1/2 cup Hershey's cocoa powder
1 cup sugar
1 dash salt
1 cup water
1 teaspoon vanilla extract
directions
Combine the cocoa powder, sugar, and salt in a heavy saucepan. Slowly add the water while whisking with a wire whisk and mix until smooth.
Bring the cocoa mixture to a boil over medium heat and allow it to boil hard for one minute or until it starts to thicken into a syrup. Watch it carefully so it does not boil over.
Remove the syrup from the heat and let cool. Briskly stir in the vanilla.
The syrup can be stored in the refrigerator in a jar or bottle with a lid for 1-2 months.
nutrition data
28 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
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Patty REVIEW:
January 3, 2020I followed this recipe to a T, and it was like water. I finally boiled it for a longer period of time to reduce the water, and it was acceptable. I looked up other recipes and they were similar to this one and required half as much water.
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CDKitchen Staff Reply:
If it wasn't at a full, rolling boil then it may take longer to thicken. Recipe states to boil for one minute OR until it begins to thicken so perhaps it wasn't at a rolling boil or you needed to cook it longer as instructed.
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Don't Worry, Be Happy REVIEW:
May 9, 2018I've tried several recipes for homemade Hershey's Syrup and so far this one is closest to the real thing. Thanks!One note about mercury contamination and corn syrup, the problem was due to one, never widely used and now obsolete method of producing corn syrup, which used electrified mercury. This method and the resulting mercury problem hasn't been an issue in our country for over 20 years now.
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Becky REVIEW:
October 2, 2014I use Hershey's Special Dark cocoa, and add 1/4 tsp xanthan gum (a staple in any gluten-free kitchen) with the dry ingredients. The thickness is good, but you can experiment with the amount, depending on how thick you want the syrup. We store it in the refrigerator, and it keeps for months.
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Mafalda REVIEW:
June 7, 2014I used less water to make this thicker so I wouldn't have to thicken it with cornstarch as others recommended. Turned out well. I used maybe 2/3 cup water instead of one cup.
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Guest REVIEW:
May 16, 2014Do add the cornstarch as said previously by another reviewer (I would recommend somewhere in the middle of the two amounts she stated)if you want a thicker consistency like real hershey's syrup. It really helped and didn't change the taste at all.
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mommapup REVIEW:
January 17, 2014If you want it thicker just add a spoon full of cornstarch to your coco. It will thicken as it cools. If you want a thick fudge like consistency add up to a quarter cup. Wont alter taste....play with it. Awesomeness!
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retired09 REVIEW:
November 8, 2013Tasted good, but it was very watery. I don't know what I did wrong, because I boiled it exactly 1 minute like it called for, and followed all the directions exactly.
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Zora REVIEW:
October 11, 2013I was having a sweets craving and wanted ice cream with chocolate sauce. Of course, it was 10pm and I wasn't keen on heading to the store then. Whipped this up and it indeed tastes just like Hershey's. I am also curious as was the review by JRONK as to how long this will keep?
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Valerie REVIEW:
July 12, 2013Wonderfully easy recipe that tastes just like the real Hershey's syrup! The nice part is, this recipe is scalable so if you don't need a lot you can change the serving size to scale it down (or up if you need more). The consistency and flavor was a very close match to Hershey's.
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Nicole REVIEW:
April 1, 2013Yummy!!!! I think we just might like it better than the stuff you get at the market :)
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Jronk REVIEW:
March 10, 2013Very yummy! How long does this last in the fridge?
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Christine REVIEW:
January 21, 2013So good -- cheap and easy too! I used Hershey's Special Dark Cocoa instead and it turned out great. Tastes just like Hershey's Special Dark Syrup, if not better! Thanks :)
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Gabby REVIEW:
December 19, 2012My husband loves dark chocolate. Could I use Herseys Dark coco instead and would I need to make any changes.Thank you
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Bisclavret REVIEW:
June 6, 2012I've been making this chocolate syrup for years--ever since Hershey's jumped on the high fructose corn syrup (HFCS) band wagon with all the other Monsanto worshipers. HFCS is from genetically modified corn, and the process for making it is shocking. I use this recipe and pure cane sugar for the sugar in the recipe--beet sugar (labeled only as "pure sugar" as opposed to cane sugar's "pure cane sugar" label). Pure cocoa, pure cane sugar, salt, and pure vanilla extract are all ingredients from natural, non-gmo plants, so it is healthier than even Hershey's chocolate syrup. This recipe is essentially the recipe Hershey's used before the invention of HFCS, when sugar was used as the sweetening agent. It is thinner than the Hershey's syrup on the market today because the HFCS changes the consistency in the commercially prepared product. It makes no difference when used to make chocolate milk, mocha, mocha frappuccino, etc. The flavor is pure chocolate and vanilla, which is as it should be; and the amount used is the same as for the commercially prepared version. I looked up this recipe because I couldn't remember the amount of water to use in relation to the sugar-cocoa mixture.Thank you for posting this recipe. I gave my BH&G cookbook to my daughter when she got married, so I don't have it to reference anymore.
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unknown REVIEW:
November 11, 2011AMAZING
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CulinaryGrad REVIEW:
July 1, 2011This was entirely too thin. I should have read the comments BEFORE making it! The flavor is fine, but you really need to ammend the recipe to maybe 1/2 cup of water.
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Ladybrinx REVIEW:
January 5, 2011Will never have to buy Hershey's syrup again. As good as(if not better) the original, thanks for sharing.
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Guest Foodie REVIEW:
July 18, 2010I was so pleased to see just how great this turned out. I'm not the greatest cook, and lots of my first tries don't turn out, so my expectations weren't real high. I was out of my normal store-bought chocolate syrup, and had a craving for vanilla ice cream with chocolate syrup I could not tell the difference in flavor between this and the name brand. I'll never buy the store brand again. So easy and inexpensive!
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Billy-Bob Backwoods REVIEW:
September 2, 2009This is the same recipe that was published in the Better Homes & Gardeens' ring binder cookbook--the one that no self-respecting cook would be without (and that I don't have at the moment). I've compared Hershey's original chocolate syrup, with this recipe, and I think this is just a bit better than what is on the market now. Best of all, you don't have to worry about mercury contamination from the corn syrup used in commercially bottled chocolate syrup, because this recipe doesn't use it. Therefore, it's a healthier alternative to store-bought. Thanks for posting it.
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lekawa REVIEW:
August 31, 2009After reading the previous review, I decided to add less water (I used about 1/3 cup) It was thick and fabulous! I would probably use around 1/2 cup of water if I wanted it to have a good pouring consistency when cool.
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Darcy REVIEW:
May 4, 2009This sauce is very thin in consistency - almost watery - but is marvelous in taste. It rates right up there with "The" national brand in taste. It was easy to make and required only the very basics in ingredients - so not only easy, but inexpensive, too! My family enjoyed it on ice cream, and later it was just a good in milk. I will definitely make it again.
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salad65 REVIEW:
March 27, 2009we always use this recipe,it is the best chocolate syrup ever.Like the other reviewer said,I thought it was to thin but it will thicken up in the fridge.I suggest everybody gives it a try.
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gadenice REVIEW:
March 30, 2008Our whole family was very pleased with the results of this recipe. We go through a lot of chocolate syrup and have been buying store brand to cut costs. But we already have all the ingredients for this in our kitchen and decided to give it a try. We were amazed at how yummy this syrup was that we made in our own kitchen! Because we have folks in our family who watch their sugar, I also made a sugar-free version by substituting Xylosweet in place of sugar using the same measurement ... it turned out GREAT!!!
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jcpyburn REVIEW:
March 23, 2006This is an awesome recipe. I don't like to use foods with preservatives or artificial ingredients and this is an awesome substitute for me and my kids. I thought that the syrup looked too thin when I was done cooking but don't worry it thickens beautifully once it goes into the fridge and I thought that maybe it was little too much vanilla but my suggestion on that is to let it sit for a while before you taste it. After it was in the fridge for an hour or so it is perfect and tastes just like hershey's. Very smooth and just right on the sweetness!! Do yourself a favor and try this recipe!!!!!
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lmcatlover REVIEW:
May 20, 2003This Recipe Is Great!!!!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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