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!)
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.
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!
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Now this seems like a great deal of sugar to me.. so I’m wondering if you could change up the recipe some.. maybe use dark cocoa and a substitute sweetener? I can’t tolerate the fake sugars so you’ll have to try it and tell me how it works out.