This homemade chocolate syrup recipe is so much better than any bottle you’ll buy at the grocery store! With just 5 ingredients and 5 minutes, you’ll have nearly a pint of homemade Hershey syrup for chocolate milk, ice cream, frappes and more!
How to make Homemade Hershey’s Chocolate Syrup
Have you seen the price of Hershey’s Chocolate Syrup lately? At my two favorite grocery stores, the price was over $5 for a 24-ounce bottle!
While 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 shouldn’t 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.
In other words, I wasn’t giving up our chocolate syrup. It was just time to learn how to make homemade chocolate syrup for myself!
If you like this article you need to see how to make homemade Pedialyte and my homemade strawberry syrup recipe!
So, I wanted to share this fantastic recipe for how to make homemade Hershey’s chocolate syrup. You’re not going to believe how easy and delicious it is!
How I use my Homemade Hershey’s Chocolate Syrup
The chocolate syrup you’ll make with this recipe makes is so delicious. It’s such a good copycat recipe! You can use it anywhere you’d use the original stuff. Any recipe, any dessert topping, any beverage.
Seriously. If you have a variety of ways you use the chocolate syrup you buy at the store, you can use the syrup you make in this recipe in exactly the same ways!
Here are just a few suggestions for ways to use your homemade chocolate syrup:- chocolate milk
- hot chocolate
- mochas
- frozen frappe drinks
- On ice cream
- milkshakes
- dessert topping
Homemade Hershey’s Chocolate Syrup Recipe
Makes about 16 ounces (2 cups)
Ingredients for Hershey’s chocolate syrup:
- cocoa powder
- water
- sugar
- vanilla extract
- salt
Directions for Hershey’s chocolate syrup recipe:
- 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 homemade Hershey’s chocolate 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!
Pouring the homemade syrup into an empty Hershey’s syrup container also makes it much easier to pour out.
Note: I only used about 1/2 – 1 teaspoon of the homemade chocolate syrup in a cup of milk to make chocolate milk for Haiden and Piper when they were toddlers. (Their milk just had to have a hint of brown for them to consider it “chocolate milk”).
Now that they’re older, I add closer to a tablespoon per cup of milk to make chocolate milk. As with the brand-name chocolate syrup, you can experiment with the proportions to get the taste you’re looking for.
Homemade Hershey's Chocolate Syrup Recipe
Hershey's chocolate syrup recipe with just 5 ingredients. I make this homemade Hershey's syrup all the time and it tastes EXACTLY like the real thing!
Ingredients
- 3/4 cup cocoa powder
- 1 1/4 cups water
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1 Dash salt
Instructions
- 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 1g
Don’t miss the absolute easiest way to make homemade microwave popcorn and my delicious Vanilla fresh orange juice popsicles!
Image Credit: JMackinnell
Crystal @ Simply Being Mommy says
I definitely need to try this. Thanks for sharing the recipe.
Hannah L says
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!
Antoinette says
Thank you, so much for this most delicious chocolate syrup recipe. You are correct I most certainly will not ever be buying any the chocolate syrups again. I have pictures.
Thanks again,
-Toni
SCOTT says
Would this recipe be suited to double or triple the recipe and then process the extra in a water bath canner?
JoAnn Pullen says
Can this be hot water bathed or pressure canned.
Penelope says
This sounds so much healthier!
Mandy says
Can this be frozen or canned?
greta says
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!
Knikkolette says
I have GOT to try this! Thanks so much for sharing! 🙂
Jennifer says
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 🙂
Marcie W. says
I LOVE that I don’t have to give my children chemicals with their milk. Thank you!
Lisa says
Unless your milking your own cow, trust me you still have lots of chemicals in your milk
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!
Marybeth Hamilton says
Ugh. MERCURY?!? That is unbelievable! I sincerely hope that isn’t true!
Molly says
Looks so yummy! I am going to make this tonight!
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
Anne - Mommy Has to Work says
What a great idea – I never thought of making it myself.
hannah says
I will definitely be trying this, thanks!
1stopmom says
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.
{Not Quite} Susie Homemaker says
Ooh! Sounds delish! Also, where’d you get that awesome glass??
Eunice says
Looks Ike a jelly jar.
Sam says
That looks yummy. My kids would like it if I made it, that’s for sure. Thanks for the recipe!
Anne says
I have to try this, it seems fairly easy
Gayle says
Is there a sugar free version? Like with date sugar, Splenda, etc?
Kayboop says
I plan on trying baking Splenda, maybe. A small part sugar for texture.
Cathi Schoenhoff says
I use Splenda or Monk Fruit Sugar
Maggie says
I can’t wait to try this – thank you!
Molly says
I made this and it was so great! The kids loved it!!!!!!!!!!!!!!!!
Dee @ Cocktails with Mom says
That looks fabulous. The kiddos would be all over that.
Virginia from That Bald Chick says
We make our own cocoa. Hadn’t thought of making my own syrup. Yum.
Jessica DeBold says
How about sharing the recipe for the frozen hot chocolate too, it looks delish!
Wendy @ SuperSaverMama says
What a GREAT idea!! I WILL be trying this. 🙂
Karen says
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!!
jb says
The 2-step link is annoying. It serve no purpose.
Marybeth Hamilton says
I’m not sure what you mean by 2-step link. All the information is right on this page.
Chris Myer says
Add a little instant coffee to bring out the choc flavor.
Maria Andrea Gallo says
Thank you!!! I´ve made it, and Loved!!! Your recipe landed in Argentina! Congrats and thank you!!
Sara says
Has anyone tried canning this? I’m concerned with the comment about it expanding. Don’t want to blow up my kitchen.
Suzanne says
I belong to a facebook group of canners. They can stuff I never thought I would be able to. I am going to ask on that site because I want to can chocolate sauce as Christmas gifts.
kayboop says
my mother canned everything, even canned chicken
Ashley says
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.
Robin says
Thanks for sharing. I’m hoping to get the grandkids off the scary ingredients in processed foods.
Patti says
Do you ever have this recipe turn grainy if the sugar sugar siezes up? I wonder how corn syrup would work.
Marybeth Hamilton says
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.
Judy says
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 .
DeAnn S Caylor says
It absolutely will thicken up from portable to putty. The trick is to keep an eye on it and let it simmer on very low heat as it is prone to scorch. If you thicken it sufficiently it becomes hot fudge when poured on ice cream just like in the fancy ice cream salons. This was my favorite aunt’s recipe which she made and served over buttered pancakes for breakfast. Yes, she did. Still my favorite!
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.
Becky D says
I like the Special Dark Chocolate Syrup, too. Did you have to add a little more sugar to the recipe?
Beckyd69 says
I made mine using Hershey’s Special Dark Cocoa Powder.,!t tasted great. It just didn’t get quite as thick as the regular syrup. Can I let it boil longer.
Lena says
If you mix the sugar and cocoa powder together before adding the water, it blends together much more smoothly
Becky D says
That’s good to know.
Brandy says
I love this recipe! I have made this syrup for a few years, but make 1 substitution & 1 addition. I sub milk for the water & add 2 tsp corn starch to make it thicker.
Jeff says
The original recipe calls for water not milk. If you substitute milk, be sure to use the syrup within a few days.
Also Lena’s advice is good: mix the cocoa powder and sugar together thoroughly before adding water and the process goes much faster.
The other question about sugar seizing means your sugar wasn’t perfectly dissolved. Even one sugar crystal is enough to start the chain reaction to seizing the entire pot. Always use a whisk for this recipe, don’t substitute anything else for it, and contrary to directions, don’t stop whisking until the syrup is removed from heat and the vanilla has been stirred in. This should prevent any seizing problems.
stacey says
Tastes great! Thank you!
Ash Bogan says
I have made this several times now and I have to say that I love how simple things like this help me stretch my grocery budget. I also love knowing exactly what is in it. I have even successfully doubled the recipe with no problems.
Talayna says
Amazing Recipe. I am making a chocolate mousse filling for a chocolate cake and I am adding this to the cream. Tastes Amazing. Definitely A Keeper.
Kim says
Thank you for sharing this recipe. I’ve made it twice now and I use it to flavor my homemade iced cold brew coffee and it’s delicious!
Marybeth Hamilton says
You’re welcome. I’ve made this recipe so many times. It’s the best!
NJGiGi says
Love the sound of this. How would I sub sweetener for sugar? Would it change the way to make it? My son is diabetic and would love to surprise him Thanks.
Jamie says
I was out of chocolate syrup and I always drink a glass of chocolate milk before bed, but I didn’t want to go back out to the store so I looked up homemade chocolate syrup and came across this recipe. I had everything to make it so decided to give it a try. It is amazingly simple and so good. Loved it in my milk and it was kid approved too by my 11 year old. I’ll be making it again for sure.
Annu Verma says
Can you do a water bath for canning purposes?
Becky says
I just made this because my 4yr old won’t sleep without chocolate milk. I don’t think I will be buying syrup anymore. My son said it was great!
Barbie says
I only did half the batch since my kids are grown and added an extra 1/4 cup of sugar cause I don’t care for the bitter taste in cocoa and it turned out wonderful!, just like hearshey!!! Do you need to refrigerate this? The last syrup recipe I did got thick and hard on the fridge and I threw it out thank you
AshBogan says
Two years later and this is still my go-to recipe for chocolate syrup. I love it. So simple and it comes together so quickly.
Jenny says
OMG this is SOOO good! And so easy! Thank you for sharing!
Chocolate super fan says
I just made this and it is AMAZING!!!!! It really takes like Chocolate Syrup! Thank you so much!
Chocolate super fan
Carrie says
Can this be made with xylitol? I hope it will come out the same consistency.
SCOTT says
Would this recipe be suited to double or triple the recipe and then process the extra in a water bath canner?
Marybeth says
You can definitely double or triple the recipe if you use a huge pot. I don’t know if you’re able to safely preserve or can it in a water bath.
Aliyanna says
If you add coconut oil….it will be a hard shell!
Kim says
Is this shelf stable or does it have to be refrigerated after cooled?
Kim says
I apologize, I just read in your blog that you refrigerate it!!
Thanks! Can’t wait to try it!
Kay Swindle says
My mom had a similar recipe that she made to make hot chocolate and chocolate milk with. That was way back in the ’50s and ’60s. I make it now to make mocha coffee.
Sage says
This recipe has totally made my day! I know someone who can’t go without his chocolate sauce! Can’t wait to try it. He likes nestle brand usually cause it mixes quicker with the milk. I already have a new container of cocoa too. Thank you so much for posting this!! YOU are Great and Wonderful!!!!
Tina says
Do u know can I add peppermint extract to this? Wanting a peppermint mocha coffee and thought this recipe plus peppermint extract might work
Martha says
I’d love to know this as well and may experiment just to find out once I do the original as written.
Kim says
In the cooling stage right now, can’t wait to try it after it’s cooled.
Read thru a lot of the comments and didn’t see anyone ask if it has to be refrigerated. Can it sit on the shelf like the Hershey’s syrup?
Thanks,
Kim
Kim says
I made this the other day and and it turned out smooth by quite runny. Never thickened like the Hersheys brand. Any ideas why?
Kim
Becky says
I like dark chocolate. If I use the special dark cocoa powder, do I need to add more sugar? If so, how much?
Marybeth says
If you like the taste of dark chocolate I wouldn’t change the amount of sugar while making it. You can add a bit more once it’s done cooking and you’ve tasted it.
Lea says
I love this! My daughter makes all her own chocolate syrup – probably this same recipe. So, I wanted a sugar free syrup and used powdered allulose. I had to taste test it because allulose is not as sweet as sugar. I added until the sweetness seemed right!!
After it cooled, I tasted it again and it was terrible!!! Apparently, allulose should not be boiled! It changed the taste so much I ended up dumping it. Guess if I want chocolate syrup, I will need to bite the bullet and use sugar!!!