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Ice Cream in a dish topped with the best chocolate syrup.

Copycat Hershey's Chocolate Syrup Recipe

  • Author: Mindee
  • Prep Time: 4 minutes
  • Cook Time: 4 minutes
  • Total Time: 8 minutes
  • Yield: 2 Cups Chocolate Syrup 1x
  • Category: Dessert
  • Method: Boiling
  • Cuisine: American


Everybody needs a homemade chocolate syrup recipe to drizzle over ice cream, cakes, brownies or even pancakes! With just a few basic ingredients (no corn syrup) and a dash of salt, you'll find this Hershey's syrup is just as good, maybe even better than the real thing!


Units Scale
  • 1 1/2 cup Sugar
  • 1 cup Cocoa
  • Dash of Salt
  • 1 1/2 cups Water


  1. In a medium pot on the stove, whisk together the sugar, cocoa, and salt.
  2. Add the water and whisk until smooth.
  3. Bring to a boil over medium high heat.
  4. Boil for 4 minutes, whisking occasionally.
  5. Remove from heat 
  6.  Serve hot or chill in the fridge until you're ready to use it!
  7.  I like to pour it into an quart size mason jar because you can pour it in hot, the jar fits well in my fridge and I can reheat my chocolate syrup right in the jar. 
  8. Store in the fridge.


  • Using Hershey brand cocoa will result in a very bitter chocolate syrup.  I recommend using different brand.
  • This syrup is good for up to a month stored in the fridge.
  • For Dark Chocolate Syrup: sub equal amounts of Black Cocoa for regular cocoa powder.  Ghirardelli also has a dark chocolate cocoa powder you can use as well!
  • For Mexican Chocolate: Add 1/8 tsp Chili Powder or Cayenne Pepper to start with increasing in 1/8 tsp increments to get the spicy kick you want. OR add 1/2 tsp ground cinnamon increasing if you want more of a cinnamon presence.
  • For Peppermint or Grasshopper Syrup:  add 1/4 tsp Peppermint extract to start with and increasing in 1/4 tsp increments for desired level of peppermint. OR add 1/2 tsp Crème de Menthe extract increasing in 1/2 tsp increments for desired flavor. Keep in mind that the mint flavors will intensify the chocolate syrup sits.
  • For more of a Hot Fudge or Chocolate Sauce: only add 1 cup of Water and add 1/2 cup Heavy Cream.  It must be heavy cream because lower fat creams or milk will break when boiled.
  • For just a thicker Chocolate Syrup:  Reserve a 1/4 cup of the water called for and whisk 2 Tbs. Cornstarch into that 1/4 cup of water.  When the contents of the pot come to a boil whisk the cornstarch water into the mixture.  Stir continually and watch because it will thicken quicker.

Keywords: hershey chocolate syrup recipe, easy chocolate sauce, homemade chocolate syrup, chocolate syrup with cocoa, hershey's syrup