How to Make Homemade Hershey’s Chocolate Syrup from Scratch

Minnesota mom blogger

homemade hershey's chocolate syrup recipeYum
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Have you seen the price of Hershey’s Chocolate Syrup lately? At my two favorite grocery stores, the price was nearly $5 for a 24-ounce bottle! Time to learn how to make homemade Hershey’s chocolate syrup!
Homemade Hershey's chocolate syrup recipeWhile I was trying to decide if I really needed to add the Hershey’s Syrup to my cart, I took a minute to flip over the bottle and read the ingredients: high fructose corn syrup, salt,  monoglycerides, diglycerides, polysorbate 60, artificial flavors… Yes, cocoa and water were also included, but I decided I wasn’t going to spend $5 to buy all those chemicals.

Haiden and Piper like to have chocolate milk with their vitamins at breakfast, and I wanted an easy way to keep giving it to them. Plus my husband enjoys a little chocolate syrup on his ice cream, and it’s an easy way to dress up a dessert.

If you like this article please check out how to make homemade Pedialyte

So, I wanted to share my new recipe for how to make homemade Hershey’s Chocolate Syrup. You’re not going to believe how easy and delicious it is!

Homemade Hershey’s Chocolate Syrup Recipe

Makes about 16 ounces (2 cups)



  • Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stovetop! (I use this 3-quart saucepan that was part of a bigger set I received as a gift. It’s my favorite for making anything sweet because the heavy bottom keeps it from heating up too fast.)
  • Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.
  • Stir constantly with a whisk or a wooden spoon until it boils.
  • Allow it to boil for 1-2 minutes.
  • Remove from heat.
  • Add vanilla.
  • Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.

Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

homemade chocolate syrup

Note: I only use about 1/2 – 1 teaspoon of the homemade chocolate syrup in a cup of milk to make chocolate milk for Haiden and Piper (Their milk just has to have a hint of brown for them to consider it “chocolate milk”).  My husband likes to add closer to a tablespoon per cup of milk to make himself chocolate milk. As with the brand-name chocolate syrup, you can experiment with the proportions to get the taste you’re looking for.


Homemade Hersheys Syrup Recipe

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Image Credit: JMackinnell


  1. I definitely need to try this. Thanks for sharing the recipe.

  2. This is amazing! I always try to buy organic or non-hfcs chocolate syrup but had no idea that I could make it this easily!

  3. This sounds so much healthier!

  4. I used to do this all the time when I lived outside the USA. I could get local cocoa at a much cheaper price than actual Hershey Syrup! (I could find it, but the price was HIGH!) My mom told me she did it when we were kids and sneaked it into the original Hershey container without us ever knowing the difference!

  5. Knikkolette says:

    I have GOT to try this! Thanks so much for sharing! 🙂

  6. I have always been kind of bothered by the fact that the bottle says “Chocolate FLAVORED Syrup” so when we had trouble getting my sont o drink milk, we bought powdered ovaltine. I figure, at least it has all the added vitamins and minerals and whatnot. I use about half of what the container says to use, and he likes it. But I can totally see myself making this as an ice cream topping or the like.

    As a side note, you can make “magic shell” by melting coconut oil and good chocolate together. Works wonderfully and tastes much better. I forget the ratio but the tutorial I found was on instructables 🙂

  7. I LOVE that I don’t have to give my children chemicals with their milk. Thank you!

  8. Genna Haddad says:

    I read a report not too long ago that there is also mercury in Hershey’s syrup. I haven’t boughten any since. Thanks for posting an alternative!

  9. Ugh. MERCURY?!? That is unbelievable! I sincerely hope that isn’t true!

  10. Looks so yummy! I am going to make this tonight!

  11. Andrea Smith says:

    That’s awesome! I discovered “Magic Shell” the other night by mixing cocoa powder, coconut oil, and sweetener (I used honey) and pouring it into ice cream as it was mixing in my ice cream mixer. It made for a marbled crackle, but I bet you could pour it on top of cold ice cream and make magic shell. 🙂 I think the ratio was 1 cocoa : 1 sweetener : 2 coconut oil

  12. What a great idea – I never thought of making it myself.

  13. I will definitely be trying this, thanks!

  14. I am always interested in name brand things I could make myself, but this has honestly never crossed my mind!! I have all of that stuff in my pantry right now. I am going to make some and see if anyone can tell the difference.

  15. Ooh! Sounds delish! Also, where’d you get that awesome glass??

  16. That looks yummy. My kids would like it if I made it, that’s for sure. Thanks for the recipe!

  17. I have to try this, it seems fairly easy

  18. I can’t wait to try this – thank you!

  19. I made this and it was so great! The kids loved it!!!!!!!!!!!!!!!!

  20. That looks fabulous. The kiddos would be all over that.

  21. We make our own cocoa. Hadn’t thought of making my own syrup. Yum.

  22. Jessica DeBold says:

    How about sharing the recipe for the frozen hot chocolate too, it looks delish!

  23. Wendy @ SuperSaverMama says:

    What a GREAT idea!! I WILL be trying this. 🙂

  24. Thank you so much for posting this. You should google homemade chocolate syrup and take a look at the recipes. They are not at all this simple, but this turned out incredible!!

  25. The 2-step link is annoying. It serve no purpose.

  26. Chris Myer says:

    Add a little instant coffee to bring out the choc flavor.

  27. Maria Andrea Gallo says:

    Thank you!!! I´ve made it, and Loved!!! Your recipe landed in Argentina! Congrats and thank you!!

  28. Has anyone tried canning this? I’m concerned with the comment about it expanding. Don’t want to blow up my kitchen.

  29. I just made my second batch of this today. We really enjoyed the first batch even if it wasn’t quite as sweet as Hershey’s syrup. In our house we are trying to go for things that are a little less sweet anyway.

  30. Thanks for sharing. I’m hoping to get the grandkids off the scary ingredients in processed foods.

  31. Do you ever have this recipe turn grainy if the sugar sugar siezes up? I wonder how corn syrup would work.

    • I haven’t had it turn grainy, but I don’t know what “sugar seizes up” really means 🙂

      At the same time, I never eat it plain – it’s always mixed into milk in our house. I think if the sugar was at all grainy/undissolved it fully dissolves when stirred into the milk.

  32. I love this . I was wondering if you cooked it a little longer would it get even a little thicker . I’m thinking of using it as a sauce for cheesecake and would like it thicker .

  33. Nancy Marshall says:

    I love making this. I have made this twice using dark chocolate cocoa. My boyfriend prefers this over the syrup made with regular cocoa. Thank you for the recipe.

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