Homemade Chocolate Syrup Recipe (2024)

FAQs

What are the ingredients in chocolate syrup? ›

HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO- AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR.

Best for Chocolate Milk

Classic Hershey's syrup is an iconic American treat and has been well-loved in home kitchens since it was first created in 1926. So the fact that this is our choice for the best chocolate syrup for making chocolate milk isn't surprising, really.

It keeps really well in the refrigerator for up to three months. This homemade version is thicker and less sugary than store-bought. There are so many ways to use it – as an ice cream topping, drizzled over cakes and stirred into drinks.

Hershey's chocolate syrup is measured by weight, not volume, so a 16-ounce can of the syrup actually measures 1 1/3 liquid cups, not 2 cups.

Invented in Switzerland in 1875, solid chocolate usually involves combining cocoa mass (fermented, roasted and ground cocoa beans), cocoa butter (a rich, complex fat extracted during cocoa bean processing), sugar (of which there are many subtly-different kinds) and whole milk or dairy solids.

Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.

Use Corn Syrup

Adding corn syrup to melted chocolate can keep it from hardening when cooled, making it perfect for a glossy cake glaze or dipping sauce.

Technically they are not the same as chocolate sauce usually is just made with chocolate and cream and chocolate syrup usually had corn syrup added to it. Chocolate sauce tends to be thicker while chocolate syrup is a little runnier and can form into crystal.

It's safe to store chocolate syrup in the pantry for two to three years. After it's opened, however, move the chocolate syrup to the refrigerator, where it should remain safe to consume for up to six months. Visible mold or separation or a rancid smell are all indicators of chocolate syrup that has spoiled.

How to tell if chocolate syrup is bad? ›

Similarly, you'll be able to recognize when your chocolate syrup has gone bad if it's begun to develop mold, or if it tastes, looks, and smells a little funky (via Still Tasty).

Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.

The cost of all of that machinery, for two lines of manufacturing of the entire syrup can, was less than $1 million. The cost savings would be realized in a year and a half. Hershey continued to make its own syrup cans until 1979 when the factory began packaging Hershey's Syrup in 24-ounce plastic bottles.

Gift it to the bakers in your family or use this chocolate syrup that hardens into a shell for Valentine's Day, Easter and Christmas desserts. Whatever baked goods need a bit of HERSHEY'S chocolate topping delight, this HERSHEY'S kosher shell is your go-to choice.

Hershey's Chocolate syrup contains invert sugar and liquid glucose as its ingredients. These are simple sugars that provide this syrup with the texture it requires. These ingredients also provide taste and flavor to the syrup. This syrup has way too much sugar content.

Bosco Sugar Free Chocolate Syrup 18oz, | Kosher for Passover | No High Fructose Corn Syrup.

INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, NATURAL AND ARTIFICIAL FLAVOR, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), SODIUM HEXAMETAPHOSPHATE.

Chocolate Syrup: made with just water – no additional fat like cream or butter. It's thinner in consistency than sauces and easily mixes into drinks. Chocolate Sauce: usually made with the addition of milk, cream, or butter. It's thicker in consistency.