Recipes » Copycat ~ Clone » MYO Hershey’s Chocolate Syrup

MYO Hershey’s Chocolate Syrup

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Creating your own delicious rich copycat Hershey’s chocolate syrup is as simple as boiling water, literally. This 4 ingredient recipe contains no added coloring or preservatives and takes about 5 minutes to prepare at a fraction of the cost of its store-bought counterpart.

While I suppose that it’s possible to use other brands of baking cocoa in this recipe, it really wouldn’t be Hershey’s chocolate syrup without using Hershey’s Natural Unsweetened Baking Cocoa, now would it?!


You can control the thickness of the syrup by the length of time that you choose to cook it so if you prefer a thick sundae-style syrup, double the cooking time listed below.

Hershey’s Chocolate Syrup Recipe

You’ll Need:
1/2 C. Hershey’s Baking Cocoa
1 C. Sugar
1 C. water
Dash of salt (be sure it’s JUST a dash!)
1 tsp. Pure Vanilla Extract


In a medium saucepan, over medium heat, combine the Hershey’s natural unsweetened baking cocoa, sugar, and salt-whisking well to combine, immediately add the water, continue whisking.

Bring it to a full rolling boil and boil it for exactly for 2 minutes (no longer), whisking or stirring constantly. Watch the mixture closely as it can boil over quickly!

Remove from heat, cool for about 3 minutes and then add the vanilla, whisking well to incorporate throughout.

Store the homemade syrup in a tightly capped bottle.

Storing Homemade Chocolate Syrup

As you can see from the photo a dressing cruet is the perfect size for this recipe. This mix is slightly thinner than the kind you buy in the store but mixes great in milk for delicious rich chocolate milk. It can be used in the same manner as it’s store-bought counterpart because this is a tried and true CLONE recipe.

This stores well in the fridge for up to 14 days (I don’t think it’s ever lasted that long in this house!!). The syrup will thicken considerably in the fridge overnight once it has cooled completely.


© Can Stock Photo / paulbinet

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25 thoughts on “MYO Hershey’s Chocolate Syrup”

  1. liss is right, this one is a bit thinner than the original, but very delicious. no one in our house could tell the difference, i refilled our hershey bottle. :2cents:

  2. does this need to be kept in the fridge?

    yes, it’s just like the store-bought kind, once it’s opened it must be refrigerated, except this one comes opened :081:

  3. over a year ago i purchased a large bag of hershey’s coco powder from cash & carry. purchasing it in bulk was way cheaper, per ounce, than from the grocery store. i use it to make this sauce even cheaper, as well as other recipes.

  4. this is a great idea i’m thinking it would be perfect i a chocolate gift basket! make some peppermint patties and brownie jar mix, maybe even some chocolate graham crackers!

    • The ingredient list does not give a quantity for the Hershey’s Cocoa. Is it an entire container? I’d love to try this!

      The recipe’s first ingredient lists: 1/2 C. Hershey’s Baking Cocoa

  5. for anyone wanting it thicker, to better approximate hershey’s syrup, try using just slightly over 3/4 a cup of water instead of the full cup. The consistency looks exactly like Hershey’s, but it tastes better.

  6. i also reduced the water to 3/4 c. And added 2 tbs of instant clear jel (I buy this at local Amish store), which helps to thicken syrup a bit more. Tastes fantastic !!

    Definite keeper. :party1:

  7. 5 stars
    I am so glad I came across this recipe. I already had everything on hand so I made it last night and used it this morning to make an iced mocha. I liked this better than Hershey’s. So good!


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