Copycat Hershey's Chocolate Syrup Recipe

5 from 1 vote

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!

Prep Time4

Cook Time4

Total Time8

Course: Dessert

Cuisine: American

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

Servings: Cups

Calories: 818kcal

Author: Mindee

Cost: 15

Ingredients

1 ½ Cup Sugar
1 Cup Cocoa
Dash of Salt
1 ½ Cups Water

Instructions

In a medium pot on the stove, whisk together the sugar, cocoa, and salt.
Add the water and whisk until smooth.
Bring to a boil over medium-high heat.
Boil for 4 minutes, whisking occasionally.
Remove from heat
Serve hot or chill in the fridge until you're ready to use it!
I like to pour it into a 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.
Store in the fridge.

Notes

Using Hershey brand cocoa will result in a very bitter chocolate syrup. I recommend using a 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 ⅛ teaspoon Chili Powder or Cayenne Pepper to start increasing in ⅛ teaspoon increments to get the spicy kick you want. OR add ½ teaspoon ground cinnamon increasing if you want more of a cinnamon presence.
For Peppermint or Grasshopper Syrup: add ¼ teaspoon Peppermint extract to start with and increase in ¼ teaspoon increments for the desired level of peppermint. OR add ½ teaspoon Crème de Menthe extra,t increasing in ½ teaspoon increments for desired flavor. Keep in mind that the mint flavors will intensify the chocolate syrup.
For more of a Hot Fudge or Chocolate Sauce: only add 1 cup of Water and add ½ 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 ¼ cup of the water called for and whisk 2 Tbs. Cornstarch into that ¼ 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 quickly

Nutrition