Easy Chocolate Syrup Recipe (Hershey’s Copycat)

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Last updated on September 29th, 2023 at 11:34 am

Growing up, we would always have a plastic bottle of Hershey’s syrup ready to go. I used to mix it in with milk for a constant supply of quick chocolate milk. I hadn’t done that in a while because my wife grew up with Nesquik powder and that’s what we usually have on hand. So, it was about time for me to make my own homemade chocolate syrup.

I have long established my love of chocolate (see my homemade hot chocolate, dark chocolate ganache, white chocolate chunk cookies, and gooey German chocolate caramel bars for example). And a simple chocolate sauce like this makes it possible to add chocolate to anything!

Amazingly, it only takes 5 simple ingredients to make this syrup. And you will likely have most of them available in your kitchen already. So with just a small amount of time and effort over the stovetop, you can make your own homemade chocolate syrup.

Follow along below for a super easy recipe alternative to store-bought chocolate syrup. It is a delicious treat that everyone will love and it is easy to make!

Hershey’s Chocolate Syrup History

Hershey’s is a famous brand of candies and confections that originated in Pennsylvania. According to Hershey Community Archives, their chocolate syrup was first made commercially available in 1926 to bakers, soda shops, and restaurants. Then in 1928, it was sold for home use.

Originally sold in metal cans, they changed to their iconic plastic bottles in 1979.

According to Hershey’s website, their syrup currently contains the following ingredients: High Fructose Corn Syrup, Corn Syrup, Water, Sugar, Cocoa, Potassium Sorbate, Salt, Xanthan Gum, Mono and Diglycerides, Polysorbate 60, Vanillin.

With some of those complicated ingredients, you may think it is a bit scary to try and make this at home. But the homemade recipe is simpler and doesn’t use anything unique or complicated.

Easy Chocolate Sauce Ingredients

The 5 simple ingredients to make chocolate syrup are water, sugar, cocoa powder, vanilla, and salt. That’s it. Most kitchens will have the majority, if not all, of these ingredients on hand.

Seeing that this is a chocolate syrup, cocoa is the central ingredient for flavor in this recipe. So, while you can use any unsweetened cocoa powder in this recipe, I recommend using one of higher quality for the best results possible. I would suggest either this Valrhona cocoa powder or this Rodelle cocoa powder.

You could also use Hershey’s unsweetened cocoa powder since it is a Hershey’s copycat.

A touch of pure vanilla extract provides a good depth of flavor to the sauce. Many recipes call for this to be added after cooking, but I found that it made no difference to add it before or after. And it is a lot easier to just mix everything together to start. So that’s what I did. Take it or leave it.

For the sugar, we’ll just use simple granulated white sugar. Then finish things off with tap water and fine table salt.

How to Make Chocolate Syrup

Making a delicious dessert sauce isn’t difficult. So, don’t be afraid to give this a try.

When you start thinking about chocolate syrup, you need to understand that there are different kinds of syrups. Some are made with milk and or butter, while others are made without. You can use either kind of syrup in a recipe. However, I choose to use no dairy in this recipe.

It keeps things simple and straightforward with no real chance for mistakes.

Just measure out and mix together all of the ingredients in a medium-sized saucepan. I recommend using a whisk to help get the cocoa powder to stir into the water.

Note that when it is first mixed the cocoa powder will not fully stir into the water. You’ll likely have some dry-looking cocoa sitting on top of your sauce. This is normal. Once it heats up it will fully mix together into a beautiful chocolate syrup.

Put the pan over medium heat and stir it occasionally until it comes to a light simmer. At this point, all of the powder should be mixed in and it should look like a fairly smooth, dark sauce – though with some bubbles on top from stirring and simmering.

Turn the heat to low and let it simmer, stirring occasionally for about 10 minutes. This will let it thicken up a little and make the consistency more like Hershey’s syrup.

After 10 minutes you’ll have chocolate syrup ready to go.

Storing Chocolate Syrup

This recipe makes enough chocolate syrup that you’ll likely not use it all in a single go. If you do, let me know because I’ll be impressed.

So, we need a good way to store it. First off, it needs to be refrigerated and stored in an airtight container. You can use any food storage container or Tupperware to hold the sauce.

Store it in the fridge for up to 2 months.

But, I highly recommend storing this in a squeeze bottle with a cap like these plastic squeeze bottles from Amazon. This lets you store it in an airtight container while also making it very very easy to pull out and squeeze onto whatever your heart desires.

To get it in there you can pour it carefully or use a funnel to easily get the sauce in without spilling.

Using the Chocolate Syrup

Now comes the best part – chocolate syrup at home that is available for whatever you need. Top desserts and breakfasts, or just tip back and squeeze some straight into your mouth. It’s okay, I won’t judge you. Nobody will find out anyways.

As I noted above, my favorite use of this recipe is making quick chocolate milk. Just pour milk into a glass and squeeze or spoon in some chocolate syrup and stir it together. Keep adding the chocolate until it reaches your perfect milk-to-chocolate ratio. Everyone is different. My wife tends to like it with a hint of chocolate, while I tend to aim for chocolate overload. To each their own.

Also, try using this as a topping for any of the following:

• Homemade Crepes
• Fry Bread Scones (they’re basically like unglazed donuts…)
• Homemade or store-bought ice cream
• Pancakes and buttermilk waffles

When drizzling food with this chocolate syrup, also consider using some homemade whipped cream and/or salted caramel sauce for true sugary perfection.

This recipe is the perfect little dessert addition that is great for storing in your fridge for whenever the mood strikes.

How did yours turn out?

I’d love to hear when you try out this simple chocolate syrup recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

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