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Hershey's Chocolate Syrup

recipe at a glance
Rating: 5/5 5 stars
22 reviews

ready in: under 30 minutes
serves/makes:   2 cups

recipe id: 16910
cook method: stovetop
Hershey's Chocolate Syrup Recipe
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Delicious chocolate syrup, just like the brand name that you would buy at the store (but even better since it's homemade).

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1/2 cup Hershey's cocoa powder
1 cup sugar
1 cup water
1 teaspoon vanilla extract
1 dash salt


Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be careful this does not over boil. Remove from heat, when this cools add the vanilla.

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28 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: recipe rating
Wonderfully easy recipe that tastes just like the real Hershey's syrup! The nice part is, this recipe is scalable so if you don't need a lot you can change the serving size to scale it down (or up if you need more). The consistency and flavor was a very close match to Hershey's.

Registered Member at CDKitchen.com

Member since: October 21, 2013
REVIEW: recipe rating
I used less water to make this thicker so I wouldn't have to thicken it with cornstarch as others recommended. Turned out well. I used maybe 2/3 cup water instead of one cup.

Guest at CDKitchen.com

REVIEW: recipe rating
Do add the cornstarch as said previously by another reviewer (I would recommend somewhere in the middle of the two amounts she stated)if you want a thicker consistency like real hershey's syrup. It really helped and didn't change the taste at all.

Guest at CDKitchen.com

REVIEW: recipe rating
If you want it thicker just add a spoon full of cornstarch to your coco. It will thicken as it cools. If you want a thick fudge like consistency add up to a quarter cup. Wont alter taste....play with it. Awesomeness!

Registered Member at CDKitchen.com

Member since: September 4, 2012
REVIEW: recipe rating
Tasted good, but it was very watery. I don't know what I did wrong, because I boiled it exactly 1 minute like it called for, and followed all the directions exactly.

Registered Member at CDKitchen.com

Member since: July 11, 2013
REVIEW: recipe rating
I was having a sweets craving and wanted ice cream with chocolate sauce. Of course, it was 10pm and I wasn't keen on heading to the store then. Whipped this up and it indeed tastes just like Hershey's. I am also curious as was the review by JRONK as to how long this will keep?

Guest at CDKitchen.com

REVIEW: recipe rating
Yummy!!!! I think we just might like it better than the stuff you get at the market :)

Guest at CDKitchen.com

REVIEW: recipe rating
Very yummy! How long does this last in the fridge?

Guest at CDKitchen.com

REVIEW: recipe rating
So good -- cheap and easy too! I used Hershey's Special Dark Cocoa instead and it turned out great. Tastes just like Hershey's Special Dark Syrup, if not better! Thanks :)

Guest at CDKitchen.com

REVIEW: recipe rating
My husband loves dark chocolate. Could I use Herseys Dark coco instead and would I need to make any changes.
Thank you

Guest at CDKitchen.com

REVIEW: recipe rating
I've been making this chocolate syrup for years--ever since Hershey's jumped on the high fructose corn syrup (HFCS) band wagon with all the other Monsanto worshipers. HFCS is from genetically modified corn, and the process for making it is shocking. I use this recipe and pure cane sugar for the sugar in the recipe--beet sugar (labeled only as "pure sugar" as opposed to cane sugar's "pure cane sugar" label). Pure cocoa, pure cane sugar, salt, and pure vanilla extract are all ingredients from natural, non-gmo plants, so it is healthier than even Hershey's chocolate syrup. This recipe is essentially the recipe Hershey's used before the invention of HFCS, when sugar was used as the sweetening agent. It is thinner than the Hershey's syrup on the market today because the HFCS changes the consistency in the commercially prepared product. It makes no difference when used to make chocolate milk, mocha, mocha frappuccino, etc. The flavor is pure chocolate and vanilla, which is as it should be; and the amount used is the same as for the commercially prepared version. I looked up this recipe because I couldn't remember the amount of water to use in relation to the sugar-cocoa mixture.
Thank you for posting this recipe. I gave my BH&G cookbook to my daughter when she got married, so I don't have it to reference anymore.

Guest at CDKitchen.com

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.