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. http://www.hersheys.com/products/details/syrup.asp . 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
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.)
- In a saucepan mix cocoa powder, sugar, salt.
- In a teapot or another saucepan bring water to a boil.
- 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.
- 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.
- Remove from heat and add the vanilla extract. You will see the alcohol immediately evaporate.
- Allow syrup to cool for 1 hour or more if time allows. Stir occasionally.
- Put the syrup in a glass container and store in the refrigerator for 3-4 weeks or more.