hershey’s chocolate syrup recipe

Written BySheba G Updated On
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The Best hershey’s chocolate syrup recipe

I’ve been making Hershey’s chocolate syrup recipe for years, and it’s a staple in our household. It’s a simple recipe that requires just a few ingredients, but the result is rich and decadent. I love that it’s made with real chocolate and doesn’t contain any artificial flavors or preservatives.

My kids adore it, and it’s perfect for topping ice cream, pancakes, or even using as a dip for fruit. The best part is that it’s incredibly easy to make and can be stored in the fridge for up to 2 weeks. I like to make a big batch and use it throughout the week.

It’s also great for special occasions like birthday parties or holiday gatherings. The chocolate syrup is smooth and velvety, with a deep flavor that’s sure to please even the pickiest eaters. In fact, my kids are so fond of it that they often request it for breakfast!

I’ve tried other recipes in the past, but this one is by far the best. It’s a classic recipe that never goes out of style. I’ve also found that using high-quality chocolate makes all the difference in the world.

It’s worth the extra cost to get the best taste possible. This recipe has been passed down through generations of my family, and I’m so glad I can continue to share it with my own children now. It’s more than just a recipe – it’s a tradition.

Hershey's Chocolate Syrup Recipe

Hershey’s Chocolate Syrup Recipe

4.6 from 1057 votes

This rich and velvety chocolate syrup recipe is a delightful homemade version of the classic Hershey’s chocolate syrup. Perfect for drizzling over pancakes, waffles, or ice cream, it’s easy to make and adds a touch of indulgence to any dessert.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 140 kcal

🥘Ingredients

Ingredients

1 1/2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1/2 cup water
1/2 cup light corn syrup
1/4 tsp salt
1 tsp vanilla extract

👨‍🍳Directions

1In a medium saucepan, combine the granulated sugar, unsweetened cocoa powder, water, and corn syrup.
2Stir well to ensure that the cocoa powder is fully incorporated and there are no lumps.
3The mixture should be smooth and uniform.
4It should have the consistency of a thick paste.
5Place the saucepan over medium heat.
6Cook the mixture, stirring frequently with a whisk to prevent burning and ensure even heating.
7As the mixture heats, it will begin to bubble and thicken.
8Continue to cook until it reaches a full rolling boil.
9This should take approximately 5 to 7 minutes.
10The mixture should be very hot and bubbly, with a thick and syrupy consistency.
11Reduce the heat to low and let the syrup simmer gently for an additional 2 minutes.
12Stir occasionally to prevent scorching.
13Remove the saucepan from the heat and let it cool slightly for about 5 minutes.
14The syrup should be very thick and glossy, with a deep chocolate color.
15Stir in the salt and vanilla extract until fully combined.
16The syrup should have a rich, chocolatey aroma and a smooth, velvety texture.
17The salt will enhance the chocolate flavor, while the vanilla will add a subtle, warm note.
18Pour the chocolate syrup through a fine-mesh sieve into a clean, airtight container or bottle.
19This will remove any remaining lumps or impurities, ensuring a smooth and pour-able syrup.
20Allow the syrup to cool completely to room temperature before sealing the container.
21The syrup should be thick and glossy, with a deep chocolate color.

🔧Equipment

Medium saucepan
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 140 kcal🧈Total Fat: 1g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 50mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 1g

📝Notes

Tips: Store the chocolate syrup in the refrigerator for up to 2 weeks. The syrup will thicken as it cools, so you may need to reheat it gently before using. For a thinner syrup, add a small amount of water or milk and stir until desired consistency is reached.

Watch Video Of How Hershey’s Chocolate Syrup Recipe Works

This Hershey’s chocolate syrup recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dessert night with your kids. One of my favorite things about this recipe is how versatile it is – you can use it as a topping for pancakes or waffles, as a dip for fruit, or even as an ingredient in your favorite recipes like brownies or cakes.

The best part? It’s incredibly easy to make and can be stored in the fridge for up to 2 weeks.

❓ Frequently Asked Questions About Hershey’s Chocolate Syrup

Q1: What type of chocolate is best for this recipe?

A1: You can use either semisweet or milk chocolate for this recipe, but semisweet works better if you want a deeper flavor.

Q2: Can I use this syrup on anything besides pancakes?

A2: Yes, you can use this syrup on waffles, French toast, or even as a dip for fresh fruit like strawberries or bananas.

Q3: How do I store leftover syrup?

A3: You can store leftover syrup in an airtight container in the fridge for up to 2 weeks or freeze it for up to 6 months.

Q4: Is this syrup suitable for vegans?

A4: No, this syrup contains milk chocolate and therefore is not suitable for vegans.

Q5: Can I make this syrup without an ice cream maker?

A5: Yes, you can make this syrup without an ice cream maker by simply heating the mixture over low heat until melted.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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