We are trying to avoid artificial colors, flavors and high fructose corn syrup, this has led to lots of experimenting in the kitchen to try and recreate some of our favorite foods. Sometimes, I make something from scratch and it just isn't the same, it falls short. Other times, as with this syrup, I make it and it's actually BETTER than what we used to buy. Not only does it taste better, its cheaper than the Hershey version. I got this recipe originally from The Hillbilly Housewife website.
Homemade 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.