HERSHEY'S CHOCOLATE SYRUP
I got this recipe from CopyKat. I guessed on the serving amount, as it differs from person to person depending on taste.
Provided by Mindi Bunch
Categories Low Protein
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine cocoa, sugar, and salt in a saucepan.
- Add water, and mix until smooth.
- Bring this mixture to a boil.
- Allow it to boil for one minute, be careful this does not over boil.
- Remove from heat, when this cools add the vanilla.
HOMEMADE HERSHEY'S CHOCOLATE SYRUP
I started making this to use in my daughter's chocolate milk, since I am not a fan of HFCS, and a teeny bottle of organic chocolate syrup was over $4. I double the batch and store in a 32 oz rubbermaid "chug" bottle. You can store this in the fridge in any CLEAN container with a spout for several months.
Provided by MDMama
Categories Sauces
Time 20m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Whisk cocoa powder and milk together thoroughly in a large saucepan.
- Heat and whisk to dissolve the cocoa. (I use medium-low heat).
- Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
- Bring to a boil and boil for 3 minutes. Be sure to watch this VERY carefully. Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner.
- Remove from heat and stir in salt and vanilla extract.
- Let cool completely and skim off any skin that may have formed.
- Pour into a clean/sterile jar with a spout and store covered in the refrigerator.
COPYCAT HERSHEY'S CHOCOLATE SYRUP RECIPE
Make and share this Copycat Hershey's Chocolate Syrup Recipe recipe from Food.com.
Provided by CHEF GRPA
Categories Shakes
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine cocoa, sugar, and salt in a saucepan.
- Add water, and mix until smooth.
- Bring this mixture to a boil.
- Boil for one minute, be careful this does not over boil.
- Remove from heat and cool.
- Add the vanilla.
- My Note: djcummings review tell it like it is, and dijcmmings * TIP" is right if it is grainy, just boil it for a bit longer. THANK YOU! dicummings.
Nutrition Facts : Calories 88.4, Fat 0.6, SaturatedFat 0.3, Sodium 17.4, Carbohydrate 22.5, Fiber 1.4, Sugar 20.1, Protein 0.8
HERSHEY'S SYRUP COPYCAT
Found this on the net. Supposedly this is the recipe featured on the can of Hershey's cocoa before Hershey's syrup was marketed. Thicker than other syrup recipes I've tried and none of the gross stuff in commercial varieities. Sorry, Hershey's, but I much prefer Penzey's natural process cocoa. Give it a try, you won't be disappointed!
Provided by LonghornMama
Categories Low Protein
Time 15m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Combine cocoa, sugar, dash salt, and hot water in saucepan. Stir to combine. Boil 3 minutes. Remove from heat; add vanilla and stir.
- Store in a clean container in refrigerator. Makes enough to completely fill a pint canning jar.
Nutrition Facts : Calories 47, Fat 0.2, Sodium 5, Carbohydrate 10.9, Fiber 0.5, Sugar 9.4, Protein 0.5
CHOCOLATE SYRUP
This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.
Provided by Zen K.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 21.7 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 25.9 mg, Sugar 18.9 g
HERSHEY'S CHOCOLATE SYRUP CAKE
Handed down from my Nana, this is a very simple, plain yet moist and fudgy cake. Serve with whipped cream or your favorite ice cream.
Provided by oaklandish
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
- Add eggs one at a time till incorporated.
- Add syrup and vanilla.
- Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
- Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
- Let cool and release cake from pan. Enjoy!
- Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.
Nutrition Facts : Calories 442.2, Fat 14.8, SaturatedFat 8.4, Cholesterol 136.2, Sodium 178.1, Carbohydrate 71.9, Fiber 1.8, Sugar 51.7, Protein 6
HOMEMADE CHOCOLATE SYRUP
Got this recipe from a Sugar Bowl cookbook. Tried it out one day when I was out of Hershey's and it works great. Son loves it.
Provided by Sherrybeth
Categories Sauces
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, water, cocoa and salt in a medium saucepan.
- Bring to a boil over medium heat.
- Boil for two minutes, stirring constantly.
- Remove from heat and add vanilla.
- Allow to cool completely.
- Serve as you would on anything that you need Hershey's syrup for.
Nutrition Facts : Calories 1064.8, Fat 1.5, SaturatedFat 0.9, Sodium 109, Carbohydrate 272.8, Fiber 3.6, Sugar 267, Protein 2.1
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