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Homemade Chocolate Syrup and Super Special Chocolate Milk!

homemade chocolate syrup

I don’t know about you, but we go through a LOT of chocolate syrup in this house. Mainly we use it in milk shakes, which seem to be a nightly ritual at our house…except for the hubster, who prefers his ice cream in a bowl with syrup on top. Tonight my husband made a grocery store run to pick up some essentials….silicone caulk, ice cream, diet coke, and a BIG ole bottle of chocolate syrup! I mean we’re talking GIANT!  

I was so mad…at myself….because we had used up the homemade stuff I made last week and so in desperation we were forced to buy some for this evening’s milkshake making session. Of course we didn’t need to buy a 50 gallon drum full!  (OK…I exaggerate.  A little.)  Ah well…with the way we go through Chocolate Syrup in this house…even this bottle won’t last for long. And when it’s gone I will be sure to have more of the homemade stuff on hand!  I think I’ll need to make a quadruple batch next time. :-)

Homemade Chocolate Syrup

at GloriousTreats.blogspot.com

  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder (I used Ghirardelli)
  • 1 cup water
  • dash of salt
  • 1 teaspoon vanilla

In a small saucepan, add sugar, cocoa, and salt.  Whisk together gently.  Add water.  Bring mixture to a boil, stirring occasionally.  Reduce heat and cook 1 minute.  Remove from heat and add vanilla.  Cool.  Store in the refrigerator.

For chocolate milk, add 2 tablespoons chocolate syrup to 8 oz. of milk.  Heat for hot chocolate.

For milk shakes, combine 1 cup cold milk, 1/4 cup chocolate syrup and 2 cups (1 pint) of vanilla ice cream to a blender.  Blend.

This syrup would also make a delicious dessert garnish or ice cream topping.

Recipe source- Better Homes and Gardens New Cookbook, 1968.

And….as a special BONUS….I found this recipe for Super Special Chocolate Milk today and I HAD to share it!  It takes “chocolate milk” to a whole new level! :-)

super special chocolate milk

Super Special Chocolate Milk

by Doughmestic.com

  • A hand full of ice
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 1 TBSP. vanilla extract
  • ¼ to 1/3 cup chocolate syrup

Put everything into a drink shaker and shake vigorously for 30 seconds. Pour into a fancy glass and enjoy!

This would be a fun “fancy” drink for the kidlets to enjoy. :-)

I know I should “do the math” here to show the $AVING$ from making your own homemade chocolate syrup, but to be quite honest…my brain battery is running a little low right now. If any of you mathematician types out there want to have a go at it….please feel free! :-)

Right now it’s time for me to go “plug in” to some shut eye.

 

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  • Yet another great recipe from Jillee! As soon as I buy some more cocoa powder I will be making this. My two kids love chocolate milk and we go through a lot of it, and it has to be Hershey’s. We’ve tried generic and it just doesn’t taste as good. I have a big bottle that is almost empty in the fridge so I will just reuse that and it’ll be mommy’s secret. We are trying to eliminate everything with HFCS in our household and making more and more staples homemade. Also going to give the buttermilk caramel sauce a try too. Thank you again for all you do!

  • I can’t wait to try this! Will it still work if I use less sugar?? I’m a huge dark chocolate fan, and the Hershey’s syrup doesn’t even TASTE like chocolate to me (even their dark chocolate version)! Although my husband goes through it like crazy! I’m excited to try your recipe without the garbage in it :)

  • I don’t know if you answered this already but could you use a natural sweetener like maple syrup or honey or would this work better with coconut sugar?

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  • I just made this and substituted Truvia for the sugar. I used Nestle cocoa…I almost overcooked it and it had a slightly bitter taste to it (could be the Truvia, who knows! :) I added in 1 tbsp of regular sugar and it is DELICIOSO! Thanks so much!

  • This is delicious! I found this recipe just as my son was asking for chocolate milk and I realized I had no syrup or powder! (He loved it too, by the way!) Thanks!

  • just tried this recipe! cant tell the difference between it and Hershey’s! Will try it out on my toughest critic, my grandson! Hubby loved it:) Thanks for all of your great tips! Enjoy your blog so much:) Now to get cracking on my dirty stove racks!

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  • Hi. My name is Heather, and I’m a chocolate milk-holic.
    I can go through about 16 ounces of the Hershey’s stuff a week. I just made your syrup and it is EXACTLY like Hershey’s syrup. I did add a tablespoon of corn syrup to avoid crystallization.

    Thank you!

  • I’ve made this three times now (we go through a lot of chocolate milk at our house). The first time, it was too thick. The second time, it was too runny. The third time it was juuuuust right. The difference the third time was not the amount of water used by the precision of the timer. On the previous two, I’d used my old stove timer, which is a dial type and only approximates the minutes. The third time, I set a microwave timer for exactly three minutes and then just hit Start the moment I had a boil.

    I will try the corn syrup trick to avoid sugar crystallization. Thanks for the tip!

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  • I saw this on pinterest. Always enjoy making our favorite snacks & foods from scratch. For-going all the yucky unpronouncable ingredients for much better options. REAL FRESH food YUM!! My family generally appreciates the scratch made much better and we all feel better about eating….even if it is something like homemade chocolate syrup…y’all know chocolate is good for you right ;) I plan on making this syrup with a dark cocoa (my personal fav) Thanks for sharing this recipe!!

  • Hello Ms Jill,

    I came across your site today by accident and discovered your homemade Chocolate Sauce and Syrup recipes.
    Mighty Cool Indeed.
    Well now, I’ve been out there on the battlefield for years as a Chocolate Slayer and now have found
    as easy alternative. Thanks to You. Thank You, I can now forge on witnessing Chocolate and Ice Cream dying with a new banner and continue on to develop new Chocolate Murder Stories.
    The Dude Abides,
    Mark

  • I make a sauce that’s very similar. About the only difference is the addition of corn syrup. Corn syrup keeps the sauce from going granular as it sits in the fridge. If I wasn’t sick today and too icky to go look for my recipe I’d share it. Just add a small drizzle and it should be OK. Thanks for the reminder in your post. I’m almost out and need to make more. My husband loves chocolate milk (he can handle it and stay slim. Lucky boy) and this mixes in milk so easily.

  • I finally got some Ghirardelli cocoa and can’t wait to make some chocolate syrup. My kids love chocolate milk & I can’t count the $2.oo here and $2.oo there that I’ve spent on Hershey’s. My husband saw the cocoa and asked what I was doing with it. After I told him he insisted that I spend more money in an attempt to save money. Well, the good wife that I am, I set out to prove him wrong. But it bit me in the behind because I ended up proving him right ( in this case anyway). My math may not be 100% accurate, but this is what I came up with……10oz Ghirardelli Cocoa-$4.98=2.40 cups, divided by 3/4cup=3.2 batches. $4.98 divided by 3.2= Cost per batch=$1.55…….5lb bag Great Value sugar-$2.88=11 cups=.26cents per cup+.13 cents for 1/2 cup=.39 cents per batch……2oz Imitation Vanilla-$2.06=6tsp per oz=12 tsp per bottle. $2.06 divided by 12=.17 cents per batch. Total cost per batch $2.11 (I didn’t fnd it necessary to figure the cost of a cup of water or dash of salt) compared to about 1.98 for Hershey’s at Walmart. But .13 cents is not gonna stop me from making it just for the better taste and a much healthier version of chocalate syrup. Thank you for posting this recipe, I’m so glad I found this blog on pinterest and can’t wait to dig through & see what else I can find here! Off to make my first batch!!!

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  • I have been making this syrup for at least half a year. It is such a money saver, I have 2 kids and they love chocolate milk. I was trying to make mine all organic and the organic brand of cocoa I buy makes the syrup taste like mousse. One thing I did notice is organic sugar makes it a lot thicker then traditional sugar, I like when it is really thin since I use less and it is much thinner with regular sugar. I also love using old ketchup bottles to pour it out, they have the leak proof bottles, compared to the Hersheys bottles.

  • Thank you! I made a batch if this syrup today after finding the recipe on pinterest. I’m fructose free, so I used dextrose instead of sugar, and it was delicious.

  • I love your site! I have done this syrup, laundry soap, fabric softener and sooooo many more! I truly appreciate all the work you put into your blog, it really helps others like me. Keep up the AWESOME work!

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  • Thanks for this great recipe! I used Hershey’s “Special Dark” Cocoa powder, let it simmer for about 4 minutes since I am at high altitude, and the result was perfect. Same consistency as the bottled stuff but so much tastier.

  • this looks delicious! and easy. didn’t realize you could make it without corn syrup haha.
    and my mom calls me kidlet! thought she was the only one to say that

  • This chocolate syrup was amazing! I made a third of the recipe (only me and the fiance) and it is great. Gonna use some for his birthday cake tomorrow and for milkshakes!

  • I made this today & LOVED it…it tastes like normal Hersheys syrup. I did make mine with Hersheys unsweetened cocoa & it turned out perfect next time will try making it sugar free so happy not to have corn syrup in my kids

  • Just made this tonight with my son. Awesome!! Both of my children like it better than Hersheys. Easy to make and easy to store. Thank you for the recipe.

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  • Great recipe! My family is quite partial to Hersheys syrup but after reading what what goes into it I decided to make my own- now I make this all the time but instead of storing in a jar I just store ut in a Hershey’s syrup bottle no one in my house can tell the difference! Score Me 1 v. Hershey addicted family O! ;)

  • I’ve made this a couple times already. I use Ghiradelli as well ;). I make it with Splenda and it does have that Splenda after taste in the syrup, but it’s not noticeable once it’s nice in. Thanks for the recipe :)

  • Jill, you are the bomb! I just made a batch, my 13 year old son and my 20 month old grandson loved it! Its a hit. I will never buy store bought again. Do you have a recipe for strawberry syrup? Thank you bunches ;)

  • […] heat and cook 1 minute.  Remove from heat and add vanilla.  Cool.  Store in the refrigerator. Click here for more, including recipes of how to use this syrup! Like this:LikeBe the first to like this. […]

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  • i usually use the hillbillyhousewife chocolate syrup recipe, but willhave to give this a try. i store mine in recycled pint milk bottles; when the syrup has become to difficult to pour (because it’s almost gone), i add milk to the bottle, shake, and pour!

  • JUST THROUGH MY CONTAINER OUT IN RECYCLING YESTERDAY! DARN IT. MADE IT THIS AM, I AM NOT AN ACE IN THE KITCHEN BUT THIS TURNED OUT PRETTY GOOD! WITH THE CONTAINER I DON’T KNOW IF THE KIDS COULD TELL THE DIFFERENCE. THANKS FOR THE RECIPE!

  • Oh my…do you know how much chocolate syrup I go through in my house?! I am DEFINATELY going to try this! The large bottle is almost $5….Making it and not telling them….see if they notice!

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  • It says to use a “small saucepan” but I would use a medium-sized one. Otherwise the syrup will boil over out of the pan.

    Not that I would know this or anything. :)

    • I’m sure that none of us have ever done anything like that, we are all waaaaaaaaaaaay to clever in the kitchen. lol Thanks for the advice.

  • My mom always made this for us and now I am making it for my grandchildren, but I threw out the last cocoa tin and my new cocoa doesn’t have a receipe. Thanks for the help. For vanilla syrup I have been using vanilla extract and sugar, but maybe you have a better idea? They would also like strawberry flavor for their milk – any ideas? Thanks.

  • So glad I found this on Pinterest! My 2 year old LOVES chocolate milk. I never liked the unnecessary ingredients in the store bought stuff. So I made this today and it’s very good! She liked it a lot.

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  • Since this recipe is flying around pinterest, I had to try it. I never knew the first two ingredients of hershey’s chocolate syrup was high fructose corn syrup and corn syrup. And I LOVE LOVE LOVE Hershey’s, but I’m not sure I will be buying it anymore. Especially since this is so easy to make. Thank you!!

  • Made this yesterday. My husband isn’t a big believer in homemade stuff (laughs at me about my homemade laundry soap :) ). But he enjoyed it on his ice cream last night. I even tried to justify that it was boiling over so I didn’t get to cook it the correct length of time so it might be runny. He said it was just like the bottled stuff. Thanks Jillee! I will never have to worry about buying Hersey’s syrup again!

    • Ann:
      You might’ve added too much water. No prob. Pour into pan again and reduce it further…It’s a trial and error thing, since liquids like this one tend to be less viscous (runnier) when hot. Removing some of the water or adding more cocoa and extra sugar to taste should solve the issue, I’m sure. The former is a better solution, IMHO. :-)

      • This is to funny, I’m 60 years old and just asked my mom last week if she remembered the chocolate suyrup she use to make us for our pancake’s, wanted to make them for my grandkids, and here it is. Pancakes never tasted soooooo good, GIVE that a try you will be glad you did.

    • It can be thin if it isn’t cooked long enough. If it happens you can use as is for chocolate milk or shakes, or put it back on the stove for a little bit. Just don’t cook it too long, or you will have fudge! Wait, probably not a bad thing either! :)

  • I made this immediately I came across it via Pinterest last night. It’s fantastic and we will never have to buy a separate chocolate flavouring for milkshakes and a syrup for our ice cream. Can’t wait to get some almonds to try out the milk.

    Thanks heaps!

  • Erin….the recipe filled a 16 ounce mason jar just about perfectly.

    I think you are safe to store this in the fridge for at least a couple of weeks. Mine has never lasted longer than that. :-)

  • I found this on pinterest and am so excited to give it a try. My kids love chocolate syrup but I find the hershey's not so great. I am going to try. Just love your blog.

  • Can't wait to try this. My Mom used to make chocolate syrup, and my son swears Hershey just isn't as good!! I found your blog thru Pinterest, and I have enjoyed it so much! I'm making my own laundry detergent, Shout sub, and household cleaning supplies from your blog. Please… Keep up the great work!!

  • I save the leftover coffee from each morning to make iced coffee another day. I always use the sugar free vanilla creamer, but lately, I have been adding lite chocolate syrup for an "iced mocha" flavor. Wish you had posted this before I had bought the chocolate syrup!! Oh well, at least now I will have a squirt bottle to recycle and use when I make my homemade version. :) Thanks!!

  • I've done this recipe before and DELICIOUS… just like the stuff in those Hersey cans they used to sell but better because its homemade and a fraction of the cost! Awesome reminder its been a while. Thanks!

    • this is one of her recipes for the Carmel i found on her blog.. Hope its what your looking for.
      Buttermilk Caramel Syrup
      *************************
      3/4 c. buttermilk
      1 1/2 c. sugar
      1 stick real butter
      2 Tbsp. corn syrup
      1 tsp. baking soda
      1 tsp. vanilla
      Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

    • You may never read this but I found the easiest recipe ever for caramel. And its super yummy. 1 can coconut milk 3\4 c brown sugar simmer over low heat until thickened. Let cool and store. In fridge.

    • A yummy easy Carmel recipe is buy a can of sweetened condensed milk and put it in a pan where your water will remain over the top and boil the water for 3 to 4 hours making sure the water level stays above the can top and when its done let the can cool and open when cooled. Instant Carmel. Very yummy Carmel at that

  • And the other store bought kind is made with high fructose syrup which has mercury in it! ;-(

    Thanks for a healthier option! Love your blog!

    Denice

  • I'm telling you Jill, you are one awesome lady and blogger. I wish I could hug you! You should run for President…I am sure you could solve all of our counties problems and balance the budget!

  • Anony…I think the consistency is pretty much identical to the bottled stuff…especially after it has cooled. I forgot to mention I keep mine in the refrigerator. :-)

  • Great idea — to fill the store bottle with homemade! …or a pretty mason jar!! Hmm, I may just have to make that today! Thanks ladies!

  • Great recipe! You could save the giant bottle and use it for your quadruple batch. No spoon required. I have a bottle that is almost empty, I think I will fill it with this yummy looking recipe.
    THANKS

  • Thank you for this delicious looking recipe. I'm anxious to try it. I make a cake that calls for a can of Hershey's syrup in the batter. Is your recipe about the same consistency so that I could substitute it?

    Thank you for all your recipes and tips. I love your blogs.
    June

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