Homemade Hershey's Chocolate Syrup
I started making this to use in my daughter's chocolate milk, since I am not a fan of HFCS, and a teeny bottle of organic chocolate syrup was over $4. I double the batch and store in a 32 oz rubbermaid "chug" bottle. You can store this in the fridge in any CLEAN container with a spout for several months.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup milk
- 1/2 cup packed cocoa powder (i use organic)
- 2 cups sugar (i use organic cane sugar)
- 1/8 teaspoon salt (i use kosher salt)
- 1/4 teaspoon vanilla extract (i use organic)
- Carbohydrate 5.42400000458518 g
- Cholesterol 12.0000000101442 mg
- Fat 3.90000000329687 g
- Fiber 0 g
- Protein 3.86400000326643 g
- Saturated Fat 2.23800000189189 g
- Serving Size 1 1 cups, 32 serving(s) (120g)
- Sodium 48.0000000405768 mg
- Sugar 5.42400000458518 g
- Trans Fat 0.453600000383451 g
- Calories 72 calories
Whisk cocoa powder and milk together thoroughly in a large saucepan. Heat and whisk to dissolve the cocoa. (I use medium-low heat). Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy. Bring to a boil and boil for 3 minutes. Be sure to watch this VERY carefully. Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner. Remove from heat and stir in salt and vanilla extract. Let cool completely and skim off any skin that may have formed. Pour into a clean/sterile jar with a spout and store covered in the refrigerator.
