This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.
I made this pretty much out of frustration because my favorite sugar free chocolate syrup is almost four bucks a bottle. I read through some of the reviews on what worked for others and rolled with it. I used Splenda sugar substitute. I did see that this didn't thicken as others had mentioned but I divided it into Ball jars and let it sit in the fridge overnight and when I checked on it this morning, it was fine. And better than the bottled kind even. I did think it was a bit sweet so I might cut back on the Splenda for next time and maybe use a fat free condensed milk to make it a little richer but I'm pretty impressed with the recipe as is. Thanks for sharing and saving me almost three bucks!
Read MoreEven after adding 1 1/2 tsp of Cornstarch, this was still really thin. Next time I may reduce sugar by half, and use sweetened condensed milk instead.
Read MoreI made this pretty much out of frustration because my favorite sugar free chocolate syrup is almost four bucks a bottle. I read through some of the reviews on what worked for others and rolled with it. I used Splenda sugar substitute. I did see that this didn't thicken as others had mentioned but I divided it into Ball jars and let it sit in the fridge overnight and when I checked on it this morning, it was fine. And better than the bottled kind even. I did think it was a bit sweet so I might cut back on the Splenda for next time and maybe use a fat free condensed milk to make it a little richer but I'm pretty impressed with the recipe as is. Thanks for sharing and saving me almost three bucks!
This recipe was very easy to follow and took no time at all. Since my husband doesn't like chocolate, I replaced the cocoa powder and sugar with lentils and carrots. I also took out the vanilla extract and instead added some celery, garlic and vinegar. It was the best chocolate syrup my husband ever tasted, will try again.
This was an excellent recipe. However, my syrup never began to thicken. I probably should have combined the cocoa powder and sugar together first prior to placing it in water. So, I added a tiny bit of water to 1.5 tablespoons of cornstarch to dissolve the cornstarch and poured it in. Let it boil lightly for about a minute and then removed it from the heat and added the vanilla. Perfect consistency.
This is fantastic! It's a hot day today, in southern California. And what do you know? I'm craving some chocolate milk--problem was, I didn't have any syrup. So I open up google and type in "chocolate syrup recipe". And this came up. :P I scaled it down to fit 4 servings, as opposed to the original 16. I read the reviews, and saw how people had trouble with thickening it. I knew that boiling equal parts sugar and water creates a simple syrup, so I boiled the water and sugar until the sugar was completely dissolved. THEN, I added in the cocoa powder (Hershey's brand). Once that was completely dissolved, it began to thicken very nicely. Then proceed to put in that dash of salt, mix, then add the vanilla. Mine was a little bit too thick, but was perfect since it mixed well with the cold milk. Tiny, itty bitty chunks of the chocolate mix settled at the bottom. This recipe is absolutely superb.
After finding out that Hershey's syrup has high fructose corn syrup in it, I knew I would never buy it again. This is a delicious recipe for a very similar type chocolate syrup. My husband and son are very happy with it!
I have been making this syrup for 8 months I make a batch a week it will fill a large mason jar. This stuff is great :O) My daughter is now taken to making it herself so it is easy. :O)
I made this simply because I rarely use chocolate syrup (in fact, I don't think I've EVER bought a jar myself) and I needed it for a recipe. I wanted to be able to make a smaller portion and not have that jar going to waste. (I scaled it down.) What I did like about it was that it seemed to have more of the dark chocolate taste instead of being so sweet. However, I don't know what effect that had on the recipe I was trying to make. (I used the rest up on ice cream.) And it never thickened. Cook time, 5 minutes? I stood there and stood there and stood there, stirring and stirring. It never really did a thing. I didn't want to end up with burnt chocolate flavor so I just gave up and took it off the stove. Tossed it in the fridge to use the next day and that's when it thickened up. Would've saved a lot of time (and my feet and arm) had I not tried getting it to thicken on the stove like it was supposed to.
This is GREAT! My husband is a Hershey's snob. He refuses to use any other syrup except Hershey's on his ice cream. When he tasted this, he was amazed. He now loves this and even went and bought a special squeeze bottle to pour and store each batch! I love being able to control the sugar, too.
Technology has made me lazy, so I didn't cook this on the stove. I whisked all the ingredients together in a 4-cup Pyrex bowl, microwaved it for about 3 minutes, whisked again, microwaved for another two minutes, and took it out and whisked again. The end product was thin just as everybody else said. But when I poured it into bottles, the leftover liquid in the Pyrex bowl cooled off and thickened up just fine. The only drawback to this recipe was that it made me feel like an idiot for buying Hershey's for $3...and Torani for$6.
I do not like the 'commercial' syrup as to me it leaves a strong aftertaste. I loved this one. I made a double batch and gave a jar to my neighbors to enjoy. The double batch filled up about 2 jam jars.
I do not like the 'commercial' syrup as to me it leaves a strong aftertaste. I loved this one. I made a double batch and gave a jar to my neighbors to enjoy. The double batch filled up about 2 jam jars.
This tastes exactly like "Hersheys Syrup." I can not believe I ever purchased it when I had the ingredients in my cubard and it takes about 5 minutes to make! It is a little less thick than the stuff in a bottle, but it also isn't made with corn syrup and the vanilla gave it that nice home made touch. I made 1/3 of it to try out the recipe and was able to cook it in a little pot. When cooled I poured it into an empty maple syrup bottle. I plan to use like the store bought syrup for chocolate milk or ice-cream. Thanks, Zen K.!
I have never even been a fan of Hershey's chocolate syrup. This syrup is freakin' amazing though! I like to pour it in my coffee, add some half and half, mix it up, and top it all off with whipped cream. Or, sometimes, I just take the jar of chocolate syrup out of the fridge and take a big spoonful to get my chocolate fix.
Even after adding 1 1/2 tsp of Cornstarch, this was still really thin. Next time I may reduce sugar by half, and use sweetened condensed milk instead.
Yum! I whisked the sugar, cocoa and salt together before adding the water, and I cooked over a slightly higher heat (more like medium) and let it come just to a boil. As it cooled slightly it was the exact same consistency as Hershey's Syrup, but it has the deep, dark chocolatey flavor as their Special Dark Syrup in the can, though not quite as thick as that. I think I could have used less cocoa, maybe 3/4 cup, as my daughter commented after her first taste of it (straight up) that it was "too chocolatey", meaning it had more of a dark chocolate taste - I love that, she'd rather have it less intense. In chocolate milk, though, it's perfect!
i admit to being a choco-holic.. that said, i'm picky about how chocolate "anything" tastes. I'm trying to teach my children about preservatives being so bad and that we are now making as much as we can at home. my children and myself are in love with this chocolate syrup! it's great on everything and i'm thankful for finding this recipe. this time, i made a double recipe, so i can share it with friends. I'll never buy store bought chocolate syrup again as this is so so so much better!**updating*** i have found that using powdered sugar makes this much thicker. try it, you might also like it. :)
This is absolutely delicious! I followed others' suggestions to reduce water to 1 cup and incorporate sugar and water first, bring to simmer and then reduce a bit, whisking in the cocoa powder, salt and finally vanilla. I ALSO added cinnamon since I am serving at a Tex Mex themed dinner and wanted that special something. Put in the freezer for about 1 hour to flash chill, and it thickened right up. Will never buy Hershey's syrup again...so easy and good!
Excellent! For all those complaining it didn't thicken up - this is chocolate SYRUP not fudge sauce. I've been looking for a syrup recipe and this is perfect - not a big fan of fudge sauce - always too thick! After refrigerating overnight - the syrup had the PERFECT thickness to it - thanks!
I normally have a very strict rule about NOT reviewing a recipe unless I make it EXACTLY as the author wrote it (a real pet-peeve of mine!)...but, I'm making an exception this time, and here's why: I *almost* didn't try this recipe because of several revews claiming that it doesn't "thicken." But, I was desperately in need of some chocolate syrup, so I made a half-batch (just in case it didn't go well!), and afterward I decided that I MUST write a review because it would've been a shame to have NOT satisfied my chocolate craving because of misleading reviews! Here's what I did that differs from the original instructions: 1) I only made a HALF batch, and 2) Per other reviewers' suggestion, I mixed the water and sugar together, heated until the sugar was completely dissolved, THEN added the cocoa powder and salt (and vanilla at the end). I don't know if the sugar-and-water-together part is what makes the thickening-difference, but after I added the cocoa powder (which was a GENERIC brand, by the way), and the mixture started simmering, it seemed to have thickened enough that I was satisfied, so I stopped there. I'm not EXACTLY sure how long that took, but it was not more than 5-7 minutes. This mixture DOES thicken slightly more after a good while in the refrigerator but is still "pourable" (like Hershey's syrup), even after a night in the fridge. I also did not find this to be too bitter. NOTE: if you're looking for FUDGE sauce, that is a DIFFERENT recipe altogether. :)
This is my favorite chocolate syrup recipe ever! So much better than any store bought chocolate syrup. The only thing I do different is I bring it to a boil and boil it for a minute or so. Don't worry about it not being thick enough after you cook it, after it cools in the fridge it is perfect. I love using this syrup in chocolate malts....yum! Thanks for the great and easy recipe!!!
I made one serving. Needed it in a pinch for a recipe. Microwaved it all, worked and tasted great! Thanks for the recipe!
Very good! A lot of people suggest using corn syrup in place of some of the sugar to help chocolate sauce thicken - I suggest using agave nectar as a better alternative. I just made this using 1/2 c. granulated sugar and the rest agave. I added only about 1 T. water and I forgot the salt (although I would have added it had I remembered). This turned out wonderfully thick and much closer to the actual store bought syrup, but not loaded with all the extra stuff they put in there. Next time I will try eliminating all sugar and using only agave. I have no doubts that it will work even better! (Note: agave is sweeter than sugar so either increase the amount of cocoa powder or reduce the amount of agave to compensate).
1st let me say that I absolutely LOVE chocolate, and typically stay away from chocolate syrup because it just lacks true chocolate flavor. BUT I needed some for a recipe, found this one and whipped it up in about 20 mins (cooked longer to get it thicker)- this stuff is AWESOME! The flavor is great because I was able to use high quality cocoa, double strength vanilla, and pure cane sugar. I will definitely be making this again! This is not the syrup you buy in the store, it's much much better!
Easy and delicious, although mine tasted more like hot fudge sauce than Hershey's chocolate syrup - perhaps due to my cocoa powder (gourmet). Only complaint is that we were unable to use it to flavor chocolate milk - it never ended up tasting chocolately no matter how much we added. But as a sauce topping ice cream, brownies, whatever, it is amazing and definitely preferable to store bought.
i have made this twice now.don't waste too much time trying to get it to thicken.mine never did until it was refrigerated overnight.i keep it in a hersheys squeeze bottle and noone ever knows the difference. a big money saver when you can buy cocoa powder in bulk.thank you so much for the recipe.
This recipe is EXCELLENT! For those of you who can't get this to thicken up, I found a very easy way to get it to thicken up just like Hershey's Syrup from the store! Simply reduce the water from 1 1/2 cup to just 1 cup. Refrigerate overnight, and it is beautifully thick!!!
This syrup is delicious! I love being able to control the sweetness; I used a mixture of stevia and agave nectar for a naturally low-cal syrup.
I mixed all dry ingredients together along with two tablespoons of cornstarch (I used 1/4 tsp of salt). Let it come up to a simmer to thicken, took it off the stove and stirred in the vanilla. Delicious...Hershys who?
This recipe didn't live up to its rating. The syrup never was syrupy. I couldn't get it to thicken.
Excellant! after reading the reviews I decided to reduce the water to 1 cup and also added a scant tablespoon of cornstartch. Mixed the dry ingredients together well then slowly added the water whisking till smooth then I heated it to a low boil, reduced the heat to a simmer and continued to cook it for about 5 minutes all the while stiring till the back of a spoon coated well. Cooled and when refridgerated it thickend to a perfect consistency. Remember this is syrup not fudge sauce. I added chocolate extract instead of vanilla and the flavor of this syrup is deep and rich with chocolate. So much better than commercial chocolate syrup which I will never buy again.
easy and great! made no changes, except used 1/2 artificial sweetener and 1/2 sugar. Still excellent! will make often. took all of maybe 5 minutes to cook it up. thank you!!!!!
I have always enjoyed making my own chocolate syrup, as it's so much cheaper than buying even a generic brand! I do like to keep mine in the store bottle though, as it makes it less messy to use (and looks so much nicer in the fridge). While I was making it, I had a hard time getting it to thicken. I eventually gave up after 40 minutes and just poured it into the bottle and stuck it in the fridge, hoping for the best. It didn't get as thick as syrup normally does, though it did get thicker than the liquid it had been. I know I'll give it another shot to see if it might have been my stove being wonky again (it's been known to do that!) but the flavour was spot on, despite the runny texture. Since I use it for drinks and shakes anyways, it wasn't as much of an issue as if using it for other purposes.
This syrup is so delicious. We made chocolate milk, put it on our ice-cream and drizzled it on our chocolate waffles. I would have given it all five stars but the cooking time was way off. I think next time I will follow the advice of someone that posted here and cooked the sugar and water first then added the chocolate. So long corn syrup Hershey's.
I made one serving. Needed it in a pinch for a recipe. Microwaved it all, worked and tasted great! Thanks for the recipe!
I make this all of the time and keep it in a mason jar, so the kids can j1ust make it to taste.
Made this a week ago and my children have been making chocolate milk daily since then. We haven't used it for anything else, but it makes really happy kids at dinnertime!
Love this!!I have made this multiple times. The key is to heat the sugar, water and salt until the mixture is clear. Then whisk in the cocoa powder. Bring it to a boil and continue to boil, whisking constantly for 5 minutes. I also add a tsp of butter with the vanilla. Way better than the stuff you buy and cheaper!!! Thanks for a great recipe!!
I love this recipe. I cooked it to about 110 degrees on the candy thermometer and it was the consistency I like. Thanks!
It never got to a syrupy state even after i added tablespoons of cornstarch. It did taste good and it serves its purpose however, so 3 stars is adequate I believe.
My family loved this chocolate sauce! My 5 year old even said it's better than Hershey's. They all love chocolate milk, but after reading the 2" long ingredient list in the name brand stuff, I was compelled to find my own recipe. Mine started off thin, after letting it sit and cool before putting it in a bottle, it came out exactly like Hershey's. Let it cool before saying it's too thin! :)
I love this recipe! It's so easy, although it does take forever to boil on low heat - I eventually turned the heat up to medium. It is rather thin when warm, but when refrigerated it's a bit thicker (still not as thick as a hot fudge sauce, though). I made this to use in my chocolate intrigue cake, and used the leftovers to top vanilla ice cream. So much better than Hershey's syrup (which I had to boycott, since it now contains high fructose corn syrup).
Every bit as good as Hershey's and cheaper - I buy cocoa in bulk so it's a great buy. Great over icecream or in milk for hot chocolate or for any recipe calling for chocolate syrup. Note that It does not store as long as store bought.
I tried this recipe on New Year's Eve last minute to go along with the Flourless Chocolate Cake II Recipe. The sauce is wonderful, everyone loved it and I have been using it to drown my ice cream in. I am a real chocoholic and this sauce is just perfect. I followed the recipe exactly and it thickened just like it said, it just takes some time of continous whisking / stirring (10 mins). Highly recommend this sauce. It is so easy to make. Thank you!
This is a good recipe but the ratio of sugar to water is wrong. When making a simple syrup the water should be half the amount of the sugar. In this case only 3/4 cups of water. Also, if you add 2 tbs. of corn syrup this will help it thicken after it is cooled in the refrigerator. And the cocoa powder and salt should only be added after the sugar and water has boiled. Then add the cocoa powder and salt, bring to a lite quick boil and then add the vanilla. After adding the vanilla, take off the heat as soon as it starts to reboil.
Delicious and quick. I had this made in the time it would have taken me to go to the store.
Dark chocolatey goodness!!!!! My hubs said it made the best hot chocolate he's ever had. (I added syrup to hot milk to taste) yum!
Excellent taste as written! The only issue I had was that it took much longer than 5 minutes -- probably 20 in my case to thicken up. Consistency was perfect.
using brown sugar makes the syrup much thicker, richer and sweeter as well. Especially if you mix the sugar and water first, let the sugar dissolve halfway and then add the cocoa powder.
This was one of my family's favorites when I was growing up. Mama made it and we poured it over hot buttered biscuits. YUM! She never had a recipe ... just threw it together.
I made this the first time using 1 cup sugar and 1/2 cup Splenda; it was excellent both on ice cream and in warm milk. Then I tried all Splenda; my mother actually prefers that version in her warm milk, although on ice cream it hardens to chocolate pieces. I refrigerate the syrup, so the Splenda version thickened as much as the sugar version. My brother has already asked for the recipe.
A great recipe for homemade chocolate syrup. Like other reviewers, I had trouble getting it to thicken while cooking it on the stove. I found that removing it from heat and sticking it in a jar in the refrigerator helped a lot. Once it cooled it resembled Hershey's syrup both in taste and texture.
I'm not a fan of chocolate syrup, but my daughter likes to use it for chocolate milk. When I ran out of it, I decided to give this recipe a try. It was super fast, easy and inexpensive to make and my daughter loves it.
This is great, better than Hershey's. I just put it in the Hershey's bottle! The chocolate milk made with it even surprised my husband with how good it was!
This never seems to fully thicken, even in the fridge, but it tastes great anyway. I cut back the sugar a bit to get a darker flavor. Yum!
Delicious! It is so easy! I will never buy chocolate syrup from the store ever agian!
Mine turned out a bit runnier than the store-bought kind, but it still does the trick for making chocolate milk and for putting on ice cream! Delicious!
MUCH better than commercial chocolate syrup, and no artificial ingredients like HFCS. It's delicious for chocolate milk or on ice cream. I used half "extra dark" cocoa and half regular, and added a half teaspoon of instant espresso powder.
The quality of cocoa powder makes all the difference in this recipe. I rated it 4 instead of 5 simply because the timing is off, I think. I have had to simmer it for quite some time to get it to thicken properly. Out of 4 batches, 2 thickened well... the other two were too thin; only good for chocolate milk, not for ice cream topping.
Very similar to the "real" thing you can buy at the grocery store. The consistency is perfect for anything you may want to use it and not overly sweet like the commercial stuff. Would definitely make it this again many more times as I may need it.
I am so happy to have found this recipe. My son loves chocolate milk, and I hate putting all of those artificial ingredients in his body. Although, I would prefer he not drink chocolate milk at all, at least this is better than that. Easily made with ingredients that I always have on hand. Can't thank you enough!
So easy! Excellent, I used the simple syrup method from another user (heat the sugar and water until sugar dissolves, then add cocoa) worked great. I love that I can show my children what is in their food, and waste less plastic by buying the container in the grocery store. Thank you Zen K!
I should have read the reviews first. (Note I have not completely finished this but my baby is waking)I can't get this to thicken!! I don't have cornstarch on hand so after about 30 minutes of wisking I decide to start adding things. I added flour which added thickness to the taste but not the syrup is still watery so I tried more sugar and nothing. Now I am just going to let it simmer while I tend to my baby and see what happens. If it turns out I'll post another comment saying so:) but definitely going to try something else next time
better than hersheys! Took longer than 10 minutes to boil down, but so worth it!
I had a very fussy toddler on my hands who would not drink anything but "choco" milk and I had no syrup on hand. I whipped up half a batch and amazed myself with how good this is. I cooked it until it coated the spoon, stirring constantly, and removed from the heat when it started to smell cooked. I reansferred it to a clean glass jar and allowed it to cool. It was perfect for flavoring milk and I am thinking it may thicken up after a while in the fridge. Thanks Zen K, this is great.
This was pretty good. It intensely dark chocolatey, so a little goes a long way. This recipe make a lot, so unless you use gobs of chocolate syrup on a regular basis, I'd suggest scaling down the recipe.
Awesome! I made it with Splenda instead of sugar for my 6-year-old's chocolate milk. It was a little thin with only Splenda so I'm thinking 1/4 cup sugar and 1 1/4 cups of Splenda would thicken it nicely. Great recipe!
Great recipe! I ran out of chocolate syrup and wanted to make a coffee drink, this fit the bill! It makes a good amount too- i have 2 squirt bottles of it! Mine is pretty thin though, it didn't thicken, but whatever, it's yummy!
This was a good recipe, don't get me wrong. But I do think the mixture needs to cook a bit longer after it begins to simmer & I am a huge dark chocolate fan, but this was a bit too cocoa-y for me. Maybe i'm just fussy though because everyone else seems to love it:) Thanks Zen K
Very good..Made as stated...would have given five stars but it is really thin for syrup...had to simmer for an hour to reduce it...will make again but will only one cup of water...great flavor...
This was good, but I think in the future I will stick to recipes that require melted chocolate rather than powder. Even after dissolving and simmering, the syrup has a bit of a grainy texture. I was looking for something a little smoother and richer for use in mochas and other coffee drinks.
This is terrific. I made Mocha Frappes' with it. I didn't change a thing. Perfect!
It is the real stuff. Hershey's institutionalized it, but my mom was making it before they were.
We LOVED this!!!! It is AMAZING!!! We tried it in cow milk and soy milk and it was wonderful! I have never really liked chocolate syrup from the store because to me it doesn't taste like actual chocolate but this stuff it great! Even hubby, how is a huge Hershey's Syrup fan, likes this, so it is a keeper!
Very good! Kids loved it. Works best if you have a nice squeeze bottle to put it in. I accidentally added more vanilla than I cared for but it was still good. I will make sure to add the right amount next time :) Thank you for the recipe!
Love this recipe! I've been trying to make more store-bought things on my own to save money, and this recipe was a great addition to my collection!
It had a nice flavor but unfortunately it never thickened up. I cooked it awhile on the stove but i didn't want to burn the chocolate. I read that other reviewers stated it thickened up overnight in the frigde. That didn't happen with mine. Oh well I think i'll try adding some cornstarch with the cocoa like another reviewer suggested.
You will never go back to the bottle! I cut the recipe in half and it worked very well. I kept it on a medium heat and would stir it ccasionally. Perhaps the one reviewer expected fudge-like consistency. It does thicken to a dangerously delicious consistency after it sits in the fridge. I always appreciate the reviews and this one was worth a few words.
A little thin, but served its purpose. Was pleased to find a recipe using what I had on hand.
We are trying to avoid high fructose corn syrup. I made this as listed. It is so quick and easy to make. Really came out great tasting. It thickened up more in the refrigerator. We really like this, and plan to keep making it. Cheaper, better tasting than the commercial stuff, too.
this is better than store bought, and kid approved! Thanks for sharing this recipe!!
Not quite as good as Hershey's (sorry) but it's pretty darn close! Thanks for sharing.
Oh man, so bad - yet so good! Sweet, but delish. I made it in the microwave & let it sit overnight in the fridge. It was the perfect consistency. I did use a bit less water and a very good quality cocoa that I buy at mysagespice.com. Delish!!
