Once you make this Hershey Chocolate Recipe you’ll NEVER waste money on the store-bought stuff again. This is a great Homemade Chocolate Syrup Recipe that is ideal for substituting in any of your recipes or drinks!
And if you like this easy no bake dessert recipe, you are gonna love my Eggless Cookie Dough Recipe!
What is the difference between chocolate sauce and chocolate syrup?
What Can Be Made from Chocolate Syrup?
- Homemade Hershey Sundae Pie
-
Chocolate Chip Skillet Cookie: Top this cookie with ice cream and chocolate syrup.
- Chilled Chocolate Chip Cookies
- Chilled Triple Chocolate Chip Cookies
- Chocolate Mug Cake + Video
- Pancakes: Instead of maple syrup you can add chocolate syrup to the top of pancakes to make them extra special:
- Vanilla Bean Cheesecake: It is a great topping on top of my favorite cheesecake recipe
- Ice Cream
- Milk of course
Can you add Hershey Chocolate Syrup to coffee?
Adding a little bit of chocolate syrup to your coffee is a delicious idea. Start with a small amount and then increase it until you have the amount you want. Here are 3 Ways to Make Cold Brew Coffee + VIDEO.
How long does homemade chocolate sauce last?
This homemade chocolate syrup recipe will last up to a month in your refrigerator. However, we can never keep it around for that long.
Variations to Hershey Chocolate Syrup
While there are not many ways to change this recipe you can:
Extracts: I use vanilla in my chocolate syrup recipe but you can add mint or orange or almost any kind of extract you like. This will give you different flavors to your chocolate syrup.
Hershey Chocolate Syrup Recipe
This recipe makes enough to fill a quart mason jar. If you don’t want to make that much simply cut the recipe in half. By cutting the recipe in half it will fill a pint mason jar. I find the best deals on Amazon.com and place a large order twice a year.
Watch me make it live below…
Ingredients for Hershey Chocolate Syrup Recipe
- Water
- Cane Sugar
- Salt
- Cocoa Powder
- Vanilla
HOW TO MAKE HOMEMADE CHOCOLATE SYRUP RECIPE
Like shown in photo #1, gather your ingredients. Then place water, sugar, and salt in a saucepan to bring to a boil.
Be sure to continue to stir so the sugar dissolves. Heat up and bring to a boil for 2-3 minutes. Remove from heat. Let cool for 15 minutes before adding in cocoa. Adding the cocoa while the simple syrup mixture is still warm will remove the benefits. Stir well and then add the vanilla mixing again. Pour into a 1-pint mason jar and refrigerate for up to two months.
Homemade Hershey Chocolate Syrup Recipe
Ingredients
- 2 c water
- 2 c pure cane sugar
- ½ tsp salt
- 1 c cocoa powder
- 2 tbsp pure vanilla extract
Instructions
- Place water, sugar and salt in sauce pan.
- Be sure to continue to stir so the sugar dissolves.
- Heat up and bring to a boil for a minute.
- Remove from heat.
- Let cool for 15 minutes before adding in cocoa.
- Stir well and then add the vanilla mixing again.
- Pour into a 1 pint mason jar and refrigerate for up to two months.
This is a great recipe! I always have cocoa powder on hand because I don’t go through it very quickly and it’s great to be able to use it instead of having to buy more syrup at the store.
I love making Homemade Hershey Syrup. It leaves out the GMO’s and because I add in the chocolate after the cooling process you get all the antioxidants!
Umm…YUMMY! I will be trying this out, but I am sure it will be absolutely delicious! It’s chocolate, right!!!! Thanks so much!
What an easy recipe! Thanks for sharing!
Yay Pamela I can’t wait to see how your family loves it!
this looks like an amazing recipe! yum!! consider it pinned!
Made this today. Never buying store bought syrup again. It’s so much better. Thank you ?
Awwww yay Pen! THANK YOU so much for coming back and letting me know how it turned out!!!!
Everything is better homemade! Thanks for linking up this recipe at the Creative Exchange this morning. Pinning. 🙂
Thanks so much Kara!
I’m trying to DIY more things, and I’m thinking I need some chocolate syrup soon! 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
This looks great, can’t wait to try it! I noticed you packaged it in a Ball jar, can it be canned and stored that way? I think it’d make a great Christmas gift!
Here from the Creative Exchange. I was just looking longingly at the chocolate syrup in my fridge this morning and then I looked at the back and the ingredients started out “high fructose corn syrup, corn syrup,..” Lots of questionable ingredients! This is so timely it almost made me laugh. Thank you so much for sharing this!
Looks delicious and easy to make. Knowing what’s in it is a extra bonus. Thanks for sharing at the #HomeMattersParty
Thank you Vickie!
Yes Embee! Yes – I look for any and all ingredients that start out with corn syrup. It’s such a shame our country doesn’t regulate GMO’s 🙁 I’ve learned that even store bought white bread contains it and there’s no reason for it!
Hi Karyn – I have never stored it in the pantry. I always keep in the fridge. However, I don’t see why you couldn’t store in the pantry as none of the ingredients really “expire”.
I followed the recipe and think I may have done something wrong. It made 2 pint jars of syrup instead of one, not that I’m complaining! Also it is a little runny, although it is still warm. Will it thicken as it cools? I have to say though, it tastes amazing! Much better than store bought syrup and healthier too! Thanks!
Hmmm Jeanne – You may need to let it boil longer the next time for it to thicken up.
I love this recipe! The first time I made it I really scaled it down because I only needed a little – but now I’ve made a full batch and it’s in my fridge ready to go! So easy and yummy
Yes I use to half this recipe and came to the conclusion it was better to have more than not enough. I was making it at least once every two weeks and giving it away as gifts. You can never have enough Hershey Chocolate Syrup 😉
I followed the directions to a T and it’s very runny. I had to read through the comments to see if it happened to others. And there is definitely a quart not a pint. Please fix the recipe so others aren’t discouraged as well. Hoping additional boil time will work and not ruin it. It’s frustrating.
*update* I ended up adding 2 tsp on Non-GMO corn starch with the same amount of water (2 tsp ish)to make the syrup less runny. It worked and is now the proper consistency. I don’t know if the fridge will make it more thick. I will just have to wait until it cools to know.
I love to make everything I can homemade so I know what is in it, leaving all the yucky out. I have tried two chocolate syrups that I wasn’t happy with. But now, this ones is perfect. Love, Love, Love it!
Thank you so much Sebrena. I’m so glad this recipe worked out for you!!!
Thank you Connie. Yes, it does thicken up a bit in the refrigerator. In addition, you may want to stir the bottom of the jar too.
I am new to this site do I don’t know how to post to it yet. I thought this might work for now. Here goes, I am curious as to why it needs to be refrigerated at all, much less only last 4 weeks. There is nothing in the recipe to spoil. The only condiments that really need to kept in the refrigerator are things that are dairy based. Just curious.
Hi Katrina,
I’ve debated on leaving it out as well. However, I like to keep it in the fridge for piece of mind I guess. Plus, if it’s hidden away in the fridge we don’t use it as much as if it were in a cabinet or on the counter! I hope you’ll stop back by and consider signing up for my weekly newsletter! Cheers.
Actually it will go moldy if left in the fridge too long, even though it’s water and sugar simple sugar based. The 1:1 ratio has a shorter shelf life than a 2:1 syrup. (The Hershey’s will also mold, but takes a longer period.)
I’ve made this recipe before, but mine called for mixing all but the vanilla and boiling it. I think I will try your method of adding the cocoa after the syrup has sat for awhile.
And what shall I use mine with? Well besides a drizzle sauce for Gingered Poached Pears? It’s hot and time for a good old fashioned Chocolate Soda! Yum!
Hi,
When I made this recipe it was runny for me too, so the next day what I did was pour everything into a pot and let it come to a boil, but not too high, and I basically let it reduce down until it reached the right thickness. I kept stirring it about every 2 to 3 minutes as it was thickening up. Otherwise, great recipe and delicious! I will make my own syrup from now on!
Hello.
I am interested in making this with some cane sugar that I got with my CSA veggies. The cane sugar is in liquid form…. does your recipe call for cane sugar liquid or cane sugar granuals? If granuals, can I substitute the liquid? Thanks!!
I had runny syrup too. So, I am currently slowly cooking it down a bit. I tasted it though, & it tastes just like Hershey Syrup. Thanks for a good starting point. I appreciate you posting your recipe.
You may need to boil it a few minutes longer as well.
Hi Elizabeth. I have never worked with liquid cane sugar so I am unsure if it’s the same in a liquid form as it is as a granuals. In a quick search it seems like you need to subtract 1/4C of liquid from any recipe that calls for granuals. Let me know how it turns out 🙂
I was looking for a recipe that was sugar free, so I decided to try this one and substitute Swerve for the sugar. I added a little corn starch too since several people said it was too thin. The next morning mine looked like pudding. So I put it back in a pot and added a little more water and just a tad bit more swerve as it wasn’t as sweet as I wanted. This morning I pulled it out of the fridge and it’s perfect! Now I can have my iced mocha coffee every morning without all the sugar! It tastes just like Hershey’s without the bad after tastes that Sugar Free Hershey’s has. Thank you for sharing the recipe!
Hi Donna! I think a lot of people aren’t boiling the water and sugar mixture long enough or the heat isn’t up high enough. I am glad that you made this recipe work for you!
Just thank you!!!
So I took this recipe, cut out 1/2 cup sugar & 1/2 cup water, & the vanilla – and added in 1/2 cup coconut rum. Mmmmm… can’t wait to have it on ice cream tonight!
Mine was runny also but I didn’t read the directions and just cooked everything at the same time. I thought that was why it was runny. Next time I will cook it right. But it still tasted wonderful.
Have you tried making this syrup and canning it for future use? I would love to do this for Christmas gifts but am not a seasoned canner, so I don’t know if it will work. Thank you for the recipe!
Hi Stephanie! I have never “canned” this recipe. It keeps for about 2 months in the refrigerator. I’ve never had any last longer than that because it’s used up by then!
I made this for my kids tonight. Absolutely delicious! Thank you!
Yay Shelley! I am so glad ya’ll enjoyed it!
Do you have the recipe for Hershey caramel syrup? I love your chocolate one and I haven’t found one for caramel that I like yet!
I do not Ana, but, that will be something I work on when I’ve got the time!!!
What could I use in place of the vanilla extract? I just ran out! Also – Could you use regular granulated sugar?
Sorry for the delayed response. The Cinnamon & Sugar Pretzels recipe is going viral and trying to play catch up with that! So you don’t need the vanilla extract, it just gives it a bit of added richness. Also, pure cane sugar is pretty much the same as granulated sugar, it’s just not processed.
Thanks for this. I tried it with carob powder since I had to give up chocolate and it worked wonderfully and now I can drink a chocolate milk type drink again.
Yay! So glad to hear that you liked it! Amen for Chocolate Milk!
Do u know if u can can this in batches say like a dozen jars %
Yeah just triple the recipe!
This looks and sounds awesome! For Donna and others who may have substituted sugar free: is it an equal substitution? Or are there guidelines on the package as to how much to use to replace the actual sugar? I’m newly diabetic and don’t know these things yet. Thanks!
It is good, but it is not thick enough. Next time I thick I will cook the water til it thickens.
just made this don’t know what happen but its very gritty and thick I did try to water bath it because I wanted to give it away where did I go wrong
Sounds like you didn’t boil the sugar and water long enough and/or at a high enough heat. You also need to allow the simple syrup (water and sugar) to cool before you add the cocoa powder.