Hershey's chocolate syrup is primarily high fructose corn syrup and corn syrup with artificial flavors, synthetic vanillin, and chemical emulsifiers. This DIY version uses organic maple syrup and real vanilla to create a cleaner chocolate syrup without processed sugars or synthetic additives.
Based on: SYRUP
· Makes approximately 32 servings (600ml/2.5 cups)
· Serving: 1 tablespoon (19g)
Why This Recipe is Seed Oil Free
Commercial 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.
360ml (1.5 cups) · Coombs Family Farms Organic Grade A Dark Robust
Primary sweetener replacing high fructose corn syrup and corn syrup
Organic cacao powder
45g (6 tablespoons) · Terrasoul Superfoods Organic Raw Cacao Powder
Provides chocolate flavor and deep color without artificial ingredients
Filtered water
180ml (3/4 cup) · Filtered tap water or spring water
Creates the proper consistency for pouring and mixing
Pure vanilla extract
2 teaspoons (10ml) · Simply Organic Pure Vanilla Extract
Replaces synthetic vanillin with real vanilla flavor compounds
Organic xanthan gum
1/2 teaspoon (1.5g) · Bob's Red Mill Xanthan Gum
Natural thickening agent for proper syrup consistency
Fine sea salt
1/4 teaspoon (1.5g) · Redmond Real Salt Fine
Enhances chocolate flavor and balances sweetness
Instructions
Step 1. Measure 180ml (3/4 cup) filtered water into a medium saucepan. Heat over medium heat until steaming but not boiling - about 2-3 minutes. This gentle heating helps dissolve the cacao powder without creating lumps or bitter compounds from overheating.
Step 2. In a small bowl, whisk together 45g (6 tablespoons) cacao powder, 1.5g (1/2 teaspoon) xanthan gum, and 1.5g (1/4 teaspoon) sea salt. Mix thoroughly for 60 seconds to ensure the xanthan gum is evenly distributed - clumps will create lumpy syrup.
Step 3. Slowly whisk the cacao mixture into the warm water, adding about 1/3 at a time and whisking vigorously for 30 seconds between additions. This gradual incorporation prevents lumps. Continue whisking for 2-3 minutes until completely smooth and slightly thickened.
Step 4. Remove from heat and whisk in 360ml (1.5 cups) organic maple syrup and 2 teaspoons vanilla extract. Whisk for 1-2 minutes until fully incorporated. The mixture should be smooth and glossy with no grittiness.
Step 5. Let cool for 10 minutes, then taste and adjust. Add an extra pinch of salt if chocolate flavor seems flat, or 1-2 tablespoons more maple syrup if additional sweetness is desired. The syrup will thicken slightly as it cools to room temperature.
Step 6. Transfer to a clean glass jar or squeeze bottle using a funnel. Store in refrigerator immediately. Before each use, stir or shake gently as natural separation may occur. Use 1 tablespoon (19g) per serving, same as commercial version. Drizzle over ice cream, mix into milk for chocolate milk, or use in recipes calling for chocolate syrup.
Storage
Store refrigerated in glass jar for up to 3 weeks. Natural separation is normal - stir before use. Contains no preservatives, so shorter shelf life than commercial version. Do not freeze as texture will change.
Cost Comparison
Cost per serving (homemade)$0.25
Cost per serving (store-bought)$0.18
Savings-39%
DIY version costs more per serving but delivers superior nutrition and eliminates high fructose corn syrup, artificial flavors, and chemical emulsifiers. Bulk ingredient purchases reduce long-term costs significantly.