Chocolate Syrup Simplified

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If you’re a friend of ours, you may know that Jeremy loves his chocolate milk.  From the day we were married it has been a staple in our house.  Milk is always stocked in the fridge and chocolate syrup was always stocked in the cupboard.  One day I took the time to read the label of the chocolate syrup as I do with most of our food.  And just like so many products it was chocked full of ingredients that I could neither identify as food or even pronounce.  I thought “chocolate syrup can’t really be this complicated”, so finally I sat down to do a little research to see if I could make my own.  We began to simplify our chocolate syrup by going from a brand that contained 12 of ingredients to homemade syrup that contains just 5 ingredients.  All of which can be stocked in our pantry.

Hershey’s website doesn’t even list the ingredients…hmmm, wonder if they’re embarrassed by them…This is Hershey’s page for their syrup. . I was able to find the ingredient list on another hershey website…for the hershey park…here ’tis.

HERSHEY’S Chocolate Syrup Ingredients – High fructose corn syrup, corn syrup, water, sugar, cocoa, contains 2% or less of: potassium sorbate (preservative), salt, mono & digycerides, polysorbate 60 (emulsifier), xanthan gum & Vanillin (an artificial flavor). Actual ingredients found here

Just add water

Homemade Chocolate Syrup Ingredients

  • 3/4 cup of cocoa powder
  • 1 cup of sugar
  • 1 pinch of salt
  • 1 cup of boiling water
  • 1 teaspoon of vanilla extract (or vanilla powder to ensure gluten free)

(I always quadruple the recipe.  This makes enough to fill two 1 quart mason jars.)

Stir to remove as many lumps as you can


  1. In a saucepan mix cocoa powder, sugar, salt.
  2. In a teapot or another saucepan bring water to a boil.
  3. Add enough water to the mixture to create a paste.  Stir well to remove as many lumps as you can.  Add the rest of the water.
  4. Bring the mixture to a simmer.  Allow to simmer for 3-5 minutes.  The longer it simmers the thicker you syrup will become.  Be sure to keep stirring your mixture does not burn.
  5. Remove from heat and add the vanilla extract.  You will see the alcohol immediately evaporate.
  6. Allow syrup to cool for 1 hour or more if time allows.  Stir occasionally.
  7. Put the syrup in a glass container and store in the refrigerator for 3-4 weeks or more.
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