Hershey's Simply 5 Syrup is actually relatively clean with no seed oils, but contains conventional sugar and 'natural vanilla flavor' instead of real vanilla. This DIY version upgrades to certified organic ingredients and real vanilla extract while maintaining the same smooth, pourable consistency and chocolate flavor profile.
Based on: Simply 5 Syrup
· Makes approximately 30 servings (570g total)
· Serving: 1 tablespoon (19g) - matches commercial serving size
Why This Recipe is Seed Oil Free
Commercial Simply 5 Syrup from Hershey's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Simply 5 Syrup may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides chocolate flavor and the 1g fiber per serving shown in nutrition facts
Filtered Water
185g (about 3/4 cup) · Filtered tap water or spring water
Creates the liquid base and proper syrup consistency
Pure Vanilla Extract
10ml (2 teaspoons) · Simply Organic Pure Vanilla Extract
Replaces 'natural vanilla flavor' with real vanilla for authentic taste
Instructions
Step 1. If making your own invert syrup: Combine 110g organic sugar with 55ml water and 1/4 teaspoon cream of tartar in a small saucepan. Heat over medium heat, stirring until sugar dissolves, then simmer for 8-10 minutes until slightly thickened. Set aside to cool. This creates invert syrup that prevents crystallization better than regular sugar alone.
Step 2. In a medium saucepan, whisk together the organic cocoa powder with about 60ml (1/4 cup) of the measured water until completely smooth - this prevents lumps that are hard to remove later. Whisk vigorously for 1-2 minutes until no dry powder remains and the mixture looks like smooth chocolate paste.
Step 3. Add the organic cane sugar to the cocoa mixture and whisk thoroughly. Then add the remaining 125ml water and the invert syrup (store-bought or homemade from step 1). Place the saucepan over medium heat and whisk constantly as the mixture heats up.
Step 4. Bring the mixture to a gentle simmer while whisking continuously. Once simmering, reduce heat to low and cook for 3-4 minutes, whisking frequently, until the syrup coats the back of a spoon. The consistency should be pourable but not thin - similar to maple syrup. If too thick, add water 1 tablespoon at a time.
Step 5. Remove from heat and let cool for 5 minutes, then whisk in the vanilla extract. The syrup will thicken slightly as it cools. Taste and adjust - add more cocoa for deeper chocolate flavor or more vanilla if desired. Strain through a fine mesh strainer to remove any remaining cocoa lumps.
Step 6. Transfer to clean glass jars or squeeze bottles for storage. Use 1 tablespoon (19g) per serving on pancakes, ice cream, in coffee drinks, or anywhere you'd use chocolate syrup. The syrup will keep its pourable consistency at room temperature and can be drizzled easily.
Storage
Store in refrigerator for up to 3 months in covered glass containers. Can be stored at room temperature for 2-3 weeks. Shake or stir before use if separation occurs. No preservatives means shorter shelf life than commercial versions but much cleaner ingredients.
Cost Comparison
Cost per serving (homemade)[REQUIRES PRICE VERIFICATION]
Cost per serving (store-bought)[REQUIRES COMMERCIAL PRODUCT PRICE LOOKUP]
Savings[CALCULATION PENDING]
Initial ingredient investment is higher due to bulk purchasing, but cost per serving becomes very economical. Organic ingredients cost more upfront but eliminate synthetic flavors and provide superior taste quality.