Easy Homemade Chocolate Syrup Recipe (2024)

FAQs

What are the ingredients in chocolate syrup? ›

HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO- AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR.

Hershey's Chocolate Syrup

So the fact that this is our choice for the best chocolate syrup for making chocolate milk isn't surprising, really. The recipe? Simply stir a tablespoon of the good stuff (or just add to taste) into an 8-ounce glass of cold milk.

It keeps really well in the refrigerator for up to three months. This homemade version is thicker and less sugary than store-bought. There are so many ways to use it – as an ice cream topping, drizzled over cakes and stirred into drinks.

Technically they are not the same as chocolate sauce usually is just made with chocolate and cream and chocolate syrup usually had corn syrup added to it. Chocolate sauce tends to be thicker while chocolate syrup is a little runnier and can form into crystal.

Invented in Switzerland in 1875, solid chocolate usually involves combining cocoa mass (fermented, roasted and ground cocoa beans), cocoa butter (a rich, complex fat extracted during cocoa bean processing), sugar (of which there are many subtly-different kinds) and whole milk or dairy solids.

In cooking, syrup (less commonly sirup; from Arabic: شراب; sharāb, beverage, wine and Latin: sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.

Use Corn Syrup

Adding corn syrup to melted chocolate can keep it from hardening when cooled, making it perfect for a glossy cake glaze or dipping sauce.

The main ingredients in a standard milk chocolate product are ground cocoa nibs, cocoa butter, milk solids, sugar and an emulsifier.

Ingredients: Hot fudge sauce is typically made with chocolate, sugar, butter, and cream or milk, while chocolate syrup is made with cocoa powder, sugar, and water or milk. Consistency: Hot fudge sauce has a thicker and creamier consistency than chocolate syrup, which tends to be thinner and more liquidy.

It's safe to store chocolate syrup in the pantry for two to three years. After it's opened, however, move the chocolate syrup to the refrigerator, where it should remain safe to consume for up to six months. Visible mold or separation or a rancid smell are all indicators of chocolate syrup that has spoiled.

How to tell if chocolate syrup is bad? ›

Similarly, you'll be able to recognize when your chocolate syrup has gone bad if it's begun to develop mold, or if it tastes, looks, and smells a little funky (via Still Tasty).

Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.

Gift it to the bakers in your family or use this chocolate syrup that hardens into a shell for Valentine's Day, Easter and Christmas desserts. Whatever baked goods need a bit of HERSHEY'S chocolate topping delight, this HERSHEY'S kosher shell is your go-to choice.

In general, cocoa powder contains a higher percentage of cocoa solids and less sugar compared to chocolate syrup/paste. Therefore, cocoa powder is generally considered to be healthier than chocolate syrup/paste because it has more antioxidants and less sugar.

In the simplest terms, it all comes down to viscosity — hot fudge is thicker than both chocolate sauce and chocolate syrup, with a richer, more decadent chocolate flavor.

Bosco Sugar Free Chocolate Syrup 18oz, | Kosher for Passover | No High Fructose Corn Syrup.

INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, NATURAL AND ARTIFICIAL FLAVOR, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), SODIUM HEXAMETAPHOSPHATE.

Chocolate Syrup vs. Chocolate Sauce (and Ganache)

Chocolate Syrup: made with just water – no additional fat like cream or butter. It's thinner in consistency than sauces and easily mixes into drinks. Chocolate Sauce: usually made with the addition of milk, cream, or butter. It's thicker in consistency.

INGREDIENTS: SUGAR, WATER, COCOA PROCESSED WITH ALKALI, LESS THAN 2% OF SALT, CITRIC ACID, ARTIFICIAL FLAVOR, POTASSIUM SORBATE (PRESERVATIVE), XANTHAN GUM, CARAMEL COLOR, RED 40, BLUE 1, YELLOW 6.