Homemade Hershey’s-Style Syrup Recipe
This rich chocolate syrup brings nostalgic flavors with a smooth, mellow sweetness and a strong hint of vanilla. Perfect for stirring into milk, drizzling over ice cream, or blending into milkshakes, it’s a versatile addition to any dessert recipe collection.
Ingredients
- 1 cup hot brewed black coffee or tea
- ⅔ cup Dutch-process cocoa powder
- 3 tablespoons chopped 72% dark chocolate
- 1 cup packed light brown sugar
- ¼ teaspoon kosher salt
- 1 vanilla bean pod optional
- 1 tablespoon vanilla extract
Variations:
- Black Cherry Version: Replace coffee with sweetened tart cherry juice and substitute 1 tablespoon of kirsch for the vanilla extract.
- Dark Mint Chocolate Version: Use a dark chocolate bar, replace brown sugar with white sugar, and substitute crème de menthe for the vanilla extract.
Instructions
- Combine dry ingredients: In a small saucepan, whisk the cocoa powder with the hot coffee or tea until smooth and blended.
- Add additional ingredients: Over medium heat, stir in the chopped dark chocolate, sugar, and salt. Include the vanilla pod if using. Continue to whisk until the mixture is thick and bubbly.
- Finish with vanilla: Remove from heat and stir in the vanilla extract (or variations, as desired).
- Cool and store: Pour the syrup into a wide-mouth jar and seal. Let it cool to room temperature, then refrigerate for 4 hours or until thickened. Store refrigerated for up to 2 months.
Notes
- Ensure the syrup is fully cooled before refrigerating to prevent condensation from affecting its texture.
- Experiment with variations to complement your favorite desserts or drinks.
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