Hersheys Chocolate Syrup

This rich, homemade chocolate syrup captures the deep, velvety flavor of classic Hershey's but with the freshness of real cocoa powder. Unlike store-bought versions that often contain artificial stabilizers, this recipe relies on simple pantry staples: cocoa, sugar, water, salt, and vanilla. The result is a glossy, smooth sauce that pours beautifully over ice cream, pancakes, or waffles. It also whips up a superior chocolate milk or coffee topping. The cooking process involves simmering the mixture to dissolve the sugar and bloom the cocoa, ensuring a robust chocolate flavor without any graininess. Once cooled, the addition of vanilla extract ties the flavors together, creating a balanced sweetness that is neither too overpowering nor too bland. This versatile syrup is a must-have for any home cook who loves chocolate.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 55427.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This rich, homemade chocolate syrup captures the deep, velvety flavor of classic Hershey's but with the freshness of real cocoa powder. Unlike store-bought versions that often contain artificial stabilizers, this recipe relies on simple pantry staples: cocoa, sugar, water, salt, and vanilla. The result is a glossy, smooth sauce that pours beautifully over ice cream, pancakes, or waffles. It also whips up a superior chocolate milk or coffee topping. The cooking process involves simmering the mixture to dissolve the sugar and bloom the cocoa, ensuring a robust chocolate flavor without any graininess. Once cooled, the addition of vanilla extract ties the flavors together, creating a balanced sweetness that is neither too overpowering nor too bland. This versatile syrup is a must-have for any home cook who loves chocolate.

Ingredients

7/8 cup cocoa powder
1 cup granulated sugar
1 cup water
1 teaspoon salt
1 teaspoon vanilla extract

Directions

1
In a small saucepan, combine the cocoa powder, sugar, water, and salt.
2
Place the saucepan over medium heat and stir continuously until the mixture comes to a boil.
3
Once boiling, reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.
4
Remove the saucepan from heat and allow the syrup to cool slightly.
5
Stir in the vanilla extract until fully incorporated.
6
Transfer the syrup to a clean jar or bottle and let it cool completely before sealing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 55427.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1380.8mg58%
Total Carbohydrate 14399.2g4800%
Dietary Fiber 0.0g0%
Sugars 6312.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the syrup in an airtight container in the refrigerator for up to 2 weeks. For longer storage, keep it in the freezer for up to 3 months.

If the syrup thickens too much upon cooling, you can thin it out by adding a teaspoon of warm water at a time until the desired consistency is reached.

For a richer flavor, you can substitute half of the water with heavy cream or milk, though this will reduce the shelf life and require strict refrigeration.

Ensure you use unsweetened cocoa powder. If using Dutch-processed cocoa, the flavor will be milder and the color darker.

Keywords: chocolate, syrup, homemade, cocoa, sauce, dessert, ice cream, pancakes, vanilla, chocolate milk, topping, simple, easy, stovetop, pantry staples

Read it online: https://www.chefs-mate.com/recipe/hersheys-chocolate-syrup/