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Chocolate Syrup · GF (about 2 cups )

I originally shared this recipe for my column on Serious Eats. Read that post, Homemade Hershey's, to see more photos and read about what made the Hershey’s syrup of our childhood so great.

But in short, I think there are three important aspects of chocolate syrup. Number One: it is perfectly delicious and ready to pour straight from the fridge. No microwaving. No Stirring.

midnight snack refrigerator door

Number Two: when poured over ice cream, it envelops each scoop in a thick, inky black cloak.

thick drizzle of chocolate syrup over ice cream

Number 3: it is the only ingredient for the perfect chocolate milk. It dissolves with a few twirls of a spoon and is perfectly sweet and chocolatey, no further adjustments necessary.

the stages of the perfect chocolate milk

This recipe will do all three and more. Much more. Wink.

The thing I noticed most, on tasting Hershey’s syrup as an adult, is its overwhelming sweetness, acidity, and weirdly floral note. To that end, this recipe contains a lot of sugar, specifically brown sugar (which is slightly acidic). And it also contains a lot of vanilla. Trust me on this.

12 ounces brown sugar
5 ounces coffee (or 5 ounces water and 1 tsp instant coffee powder)
2 ounces cocoa powder
1 ounce milk chocolate, something fruity min cocoa 53%
1/2 tsp kosher salt
1 ounce vanilla extract

Combine the sugar, coffee, cocoa powder, milk chocolate and salt in a medium pot. Set over medium heat and whisk constantly until the whole mixture begins to bubble sluggishly and the chocolate and cocoa has completely dissolved. Remove from heat and whisk in the vanilla extract.

Cool to room temperature, jar and store in the fridge.

Chocolate milk
Stir two tablespoons of the syrup into 8 ounces of milk. Adjust syrup to your own tastes.

Fork!

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Any questions?

Sep 30, 2011 ·  6:29 PM

I actually stared at the photograph with the syrup a whole minute before I proceeded to read the post!

 · Amrita · thesubjectivist.wordpress.com

Sep 30, 2011 · 11:21 PM

@Amrita, haha, that’s great. Rosco did such a good job with these photos, huh? Thanks for stopping by!

Stella

Oct 01, 2011 · 11:35 PM

How long does this keep in the refrigerator? I’ll be lucky if it reaches room temperature before it’s gone, just wondering

 · Jodi · 

Oct 02, 2011 · 12:01 AM

@Jodi, haha, I know the feeling! It’ll last almost indefinitely if it’s stored with a tight fitting lid.

Stella

Dec 04, 2011 ·  1:42 PM

:0

 · faces · 

Jan 06, 2012 ·  2:16 PM

O-M-G! That’s all!

 · Alexandra · www.sprinklesandglitter.com

Jan 06, 2012 ·  9:12 PM

@Alexandra, haha, right? Rosco did such a crazy good job with these photos. Thanks for stopping by!

Stella

Jan 28, 2012 · 12:45 PM

This is delicious! Thank you so much for the recipe!

 · CH · twoodledrum.blogspot.com/

Jan 29, 2012 · 12:14 AM

@CH, so glad you liked it! Thanks for stopping by to let me know.

Stella

Mar 03, 2013 ·  7:16 PM

Is 12oz of brown sugar in weight or volume? (3/4 of a pound, or a cup and a half?)

 · ebrander · 

Mar 03, 2013 ·  8:29 PM

Hi ebrander, glad you asked! All of my recipes are written with weight measurements (even for the liquid ingredients). If you’d like to know a little bit more about weight versus volume, check out this post.

Stella

Sep 12, 2013 · 12:50 PM

Just want to say thank you for this awesome recipe. Easy, delicious…and will be the shining star in this years thank you baskets. I can’t wait to try more of your recipes…

 · Amanda · 

Sep 15, 2013 ·  4:55 PM

Hi Amanda! Ahhh, I’m so happy you like it! I’ve just figured out a new version of this recipe that is going to be in my book (out next year). It’s the same flavor and texture, but it lasts longer in the fridge without forming any sugar crystals. This one can get grainy after a week or so. The problem’s easily solved by rewarming the sauce, but I’m excited to share a version that lets you skip that step.

Stella

Dec 18, 2013 ·  7:00 PM

Looks great! Can’t wait to try it – curious though…why milk chocolate and not dark chocolate?

 · Jessie  · 

Dec 18, 2013 ·  9:51 PM

Hi Jessie! You can definitely use dark chocolate if you like. I picked milk to try and get that Hershey’s-stlye flavor just right.

Stella



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