Recreate the taste of your favorite brand chocolate syrup in your own kitchen. This rich chocolately syrup is perfect on sliced fresh fruit, over ice cream, or in milk for the best chocolate milk you’ve had since you were a kid.
You’ll need the following ingredients:
1/2 c. Hershey’s Baking Cocoa (of course it HAS to be Hershey’s !)
1 c. Water
1 c. Sugar
1 tsp Vanilla
Combine cocoa and sugar in a medium saucepan until mixed well, add water. Bring to a boil over medium heat stirring often.
Allow the syrup to boil 90 seconds, remove from heat, add 1 tsp vanilla. Cool, pour into a bottle & store in fridge. It will thicken considerably once it’s cold.
This is slightly less thick than the store version, which makes it easier to stir into milk.
- For a Very Rich chocolate Sauce, use heavy cream in place of the water.
- Chocolate Peanut Butter Sauce– add 1/4 c. Peanut Butter (just after removing the syrup from the heat) stir until blended completely.
- Mint Chocolate chip– omit vanilla extract, add 1 tsp Peppermint Extract
Can’t wait to try this!
How long is this good for?
Never had it last longer than a couple weeks, but I’m sure it’d be fine for 21 days in the fridge
This was great and really simple to make. I used 3/4 C. water to make it thicker and Hershey’s Special Dark powdered cocoa. Excellent for home made mochas with cold brew coffee!
can dark chocolate syrup be made?
Absolutely, just use Hershey’s Special Dark Chocolate baking Cocoa instead of regular hersheys baking cocoa.
Get the Special Dark Cocoa here–> https://amzn.to/3437Wr7