Chocolate Syrup

  • 1/2 cup unsweetened cocoa
  • 1 cup tap water
  • 2 cups sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla

Find a 2 quart saucepan. In it, mix the cocoa and water with a wire whisk or fork. Heat the chocolate water over medium heat, stirring occasionally. Add the sugar and continue to stir until the sugar dissolves. Bring the mixture to a full rolling boil. Reduce the heat to medium low and boil for a full 3 minutes. Remove the syrup from the heat.

Add the salt and vanilla, stirring to blend. Pour the syrup into a clean pint sized canning jar, or a clean catsup container. Put a good lid on the jar and store it in the fridge.

Use this chocolate syrup to make chocolate milk, or serve it over ice-cream. This is remarkably similar to Hershey’s Chocolate Syrup in the can.

When it comes to cheap drink recipes, it’s hard to beat the old-fashioned switchel. It is similar to lemonade, and was made quite a bit in the old days when folks didn’t have lemons around.

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Kitchen Apprentice - April 29, 2009

Thanks for this! :) I may this use this someday… I was supposed to make syrup for marshmallows.

Catherine - May 17, 2009

Great recipe I made some for church ice cream social tonight. I will let you know how everyone likes it.

Robert - July 18, 2009

This would be better than Hershey’s in the can, that stuff is made with HFCS, and we could all do with a lot less of it.

Rebecca - July 23, 2009

Made this earlier today, and the kids and hubby LOVED it. Thanks for the asy, great recipe. We usually buy Ovaltine, and ran out about a week ago. I was planning on buying more on next shopping trip, but this will be our go-to choc. from now on.

Carla - August 21, 2009

I made this today and my husband really likes it. We had no idea that you could make chocolate syrup at home. It is petty awesome.

Jennifer - September 3, 2009

I have been making this recipe for a few months now and everyone (family, friends, guests) LOVE it! It tastes very similar to the Hershey’s stuff, but costs WAAYY less. I just put it in a hershey syrup bottle and refill when it gets low. Thank you so much for this recipe. :)

Rita - October 3, 2009

My family has decided that my homemade cho syrup is better that the store bought kind. However I haven’t caught any of the adult children actually making it. Instead it’s “Mom you need to make…………..”

Tammy - October 4, 2009

I use 1 1/2 cups sugar. I mix everything together and put it in a crockpot on low for about 2-3 hours, and add the vanilla at the end.

Meg - January 15, 2010

I have been making this syrup for months now and it is excellent! We use it mainly for making chocolate milk (store it in an old squeezy ketchup container) and on ice-cream. It is much cheaper than buying it pre-made, especially if you buy the cocoa in bulk. We like a slightly thinner syrup so I never boil it for the full three minutes. Great recipe! Love Hillbilly Housewife!

    The Hillbilly Housewife - January 16, 2010

    Glad you like it Meg. I’m about to make another batch. We’re about out and my daughter loves it for making chocolate milk or hot chocolate.

Erina - January 19, 2010

Thanks so much for this recipe, it became a family favourite over a year ago when I first found your fabulous site. Our kids can’t have artificial colours, flavours and preservatives (that are in all the store bought syrups and almost everything else) and I can’t have dairy so this makes a great treat that we all enjoy. Today I experimented and made choc-mint syrup for something a little different. Just as yummy! I boiled the cup of water, added a dozen or more large mint leaves, put a saucer on top to keep in the essential oils, waited 40 mins for it to steep (and cool a bit), removed the leaves and used the mint water as per the recipe. Handy if you have mint growing in the garden! Thanks again!
Erina from Australia
PS We love your yoghurt recipe too – my 3 children and husband go through about 4 Litres (I think that is roughly 8 pints) of yoghurt a week. Choc topping on the top of sweetened yogurt!

Kelli - February 16, 2010

Made this just now in a pot that was smaller than 2qt & spent awhile cleaning up the after effects of a boiling chocolate volcano. Tastes good though. Live & learn.

Julie - April 6, 2010

I only made half a recipe because I wasn’t sure if we would like it – but true to other user comments – this tastes just like Hershey’s syrup when served over ice cream. Just FYI – half a batch fits perfectly in a honey bear plastic squeeze container.

Julie - April 6, 2010

Wondering if anyone has substituted Splenda for the sugar?

LisaE - April 8, 2010

I finally made this today and made my first glass of chocolate milk with it…yummy!!! I had bought a bottle of Hershey’s syrup a couple months ago but wanted to wait until it was gone before making this but after reading the ingredient list, I decided to ditch what was left. I rinsed out the bottle and now am using it solely for this recipe…thanks!!

Julie….I didn’t use Splenda for this recipe but you might try using half Splenda and half regular sugar and see how it comes out? I have used the baking Splenda in my baked goods and they turned out fine.

Stella - July 13, 2010

I used agave nectar instead of sugar YUM! I also only made half a batch but I am only 1 person.

CharlieAnn - July 27, 2010

Made this the other day and it is really good. My guys said they couldn’t tell the difference between it and the boughten kind and sure is cheaper. Thank you for a great recipe.

Helen - July 28, 2010

How long can you keep this? Does it need to be kept in the fridge or pantry? Sounds really good :-) ~Thanks

Ginny - August 30, 2010

had NO idea I could make this at home! I have all the stuff and on my way to make some to put in my coffee and the kids will make choc milk after school tomm :o) thanks!!!

Tammy Okahara - September 26, 2010

Try the recipe using dark cocoa powder.

Melissa - October 15, 2010

I’ve been making this for 2 years, it’s one of my favorite recipes. I recently used 1 cup splenda and one cup sugar. It was not as good, but pretty close.

Mae in KC - October 21, 2010

I just made this. I used 1 cup sugar and 1/2 cup Splenda. I often mix the two, in different ratios, depending on what I am making, so I am used to the taste of the mixed sweeteners. Maybe that is why I think this is just as good as Hershey’s syrup that comes in the squeeze bottle. Either way, I will continue making it like this. It’s just as good, and half the calories of regular Hershey’s.

RE - December 6, 2012

I love this recipe thank you! I’ve been making it with coconut sugar and its amazing!!! :) just like Hershey’s syrup.

Dana - September 26, 2013

I cut the sugar back like one post recommended, kids still love it!! Hubby can taste a slight difference but is still likes it a lot and loves that HFCS and Soy are not on THIS label!

Once again saving me a few bucks on store bought convenience, a few miles to the grocery store, and a few preservatives and additives in my kids food. Thanks!!

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