Who knew that chocolate syrup was so simple to make? If you use Hershey’s cocoa (my favorite cocoa, by the way), the taste comes really close to the “real” thing.
Put all of the following ingredients into a pot:
3/4 c. cocoa
1 c. brown sugar
1 c. sugar
1/8 t. salt
1 c. water
Bring the ingredients to a rolling boil, stirring until they are completely dissolved. Turn off the heat, but the leave the pot on the burner until it cools. Stir into the syrup:
1/4 t. vanilla
Store the syrup in the fridge. A squeeze bottle is especially nice. My favorite use for chocolate syrup is on vanilla (or any non-chocolate) ice cream, but my family loves to use it to make chocolate milk! It does a much better job than powders because it doesn’t get clumpy.
I also have a recipe for pancake syrup!
If you’re going to make your own syrup, why not try ice cream as well? I’ve had a lot of fun making my own. The only downfall is that it makes ice cream from the store taste not creamy enough and too fluffy. I guess that’s a sacrifice I’m willing to make.
Chocolate Syrup (Hershey’s Copycat)
- 3/4 cup cocoa
- 1 cup brown sugar
- 1 cup sugar
- 1/8 teaspoon salt
- 1 cup water
- 1/4 teaspoon vanilla
- In a large pot, bring all of the ingredients (except vanilla) to a rolling boil, stirring until they are completely dissolved. Turn off the heat, but leave the pot on the burner until it cools.3/4 cup cocoa, 1 cup brown sugar, 1 cup sugar, 1/8 teaspoon salt, 1 cup water
- Stir in the vanilla.1/4 teaspoon vanilla
- Store the syrup in a squeeze bottle in the fridge. Use for chocolate milk or ice cream.