I’m in the middle of my Thanksgiving preparations and don’t really have time to figure out how to make homemade chocolate syrup. But I have a few good reasons why I made time. First, my squeeze bottle of Hershey’s “Genuine Chocolate Flavored” syrup has been empty for a couple of weeks, and I feel bad because my son has been eating ice cream that clearly needed chocolate syrup. Second and more important, I had examined the ingredient list (in an effort to answer the question: what does “Genuine Chocolate Flavor” really mean?), and was very disappointed with Hershey’s choice of ingredients. It’s as if they had purposefully tried to use the worst possible ingredients. The first two ingredients are: (1) high fructose corn syrup, and (2) corn syrup. Really, using just regular corn syrup was too difficult. This homemade recipe uses regular sugar, and I omitted the other chemicals and artificial flavors. Finally, instead of using real vanilla Hersey’s uses “Vanillin”, so they are obviously using imitation vanilla made from a wood pulp waste product.
- Hershey’s isn’t tricking us by calling it “Genuine Chocolate Flavor”, as I had assumed. Chocolate includes both Cocoa powder and Cocoa butter, whereas chocolate syrup includes only cocoa powder. It is a non-fact product (a good thing) and thus by excluding the Cocoa butter, Hershey’s cannot call it Chocolate. Hence the phrase “Genuine Chocolate Flavor”.
- Many people suggest using Dutch-processed cocoa, but I just used whatever I had in my kitchen, which was Hersey’s. Hershey’s is natural cocoa powder; not Dutch processed.
- This recipe yields 18-ounces of chocolate syrup. I re-used the same Hershey’s syrup squeeze bottle, but eventually I imagine that I will just use a regular squeeze bottle. Also you can use regular mason jars.
- The recipe continues to be non-fat, which means that there is no cocoa butter in any of the ingredients. That could change depending up what type of cocoa powder you use.
Cost: $1.15 for 18-ounces of syrup.
How much work? Low.
How big of a mess? Low.
Start time 5 PM. Dinner time 5:10 PM.
While Chris Kimball does have a recipe to make chocolate syrup, I wanted a replacement for Hershey’s that has a stable shelf life. Chris Kimball uses dairy (heavy cream and butter) which means that it must be used within a short period of time. Today’s recipe is based upon Alton Brown’s cocoa syrup recipe.
1-1/3 cups sugar
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
1 cups cocoa powder (2-5/8 ounces)
2 teaspoons vanilla extract
- Mix sugar, water, corn syrup, and kosher salt in medium-sized pot and bring up to a boil. Whisk in cocoa powder and continue mixing until it is dissolved. Boil for 1 minute, and remove from burner.
- Stir in vanilla extract. Allow to cool to room temperature. You can either strain into squeeze bottles: in case you have a lot of solids that could plug up your bottle.
- Store in refrigerator. While the recipe will appear to be too runny, it will thicken when it cools to refrigerator temperature.