Hershey's Chocolate Syrup is a sugar-heavy syrup containing high fructose corn syrup, artificial vanillin, and preservatives like potassium sorbate. DIY organic versions eliminate these processed ingredients while providing the same rich chocolate flavor using clean alternatives like pure maple syrup, organic cacao powder, and real vanilla extract.
Based on: Hershey's Chocolate Syrup
· Makes approximately 30 servings
· Serving: 39g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Hershey's Chocolate 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.
Replaces artificial vanillin with real vanilla bean extract for authentic flavor depth
Organic xanthan gum
2g (1/2 teaspoon) · Bob's Red Mill Xanthan Gum 8oz
Provides smooth texture and prevents separation, replacing synthetic emulsifiers
Sea salt
1g (1/4 teaspoon) · Redmond Real Salt Fine 26oz
Enhances chocolate flavor and balances sweetness naturally
Instructions
Step 1. Measure 120g (1 cup) organic cacao powder into a fine-mesh sieve and sift into a medium heavy-bottomed saucepan to eliminate lumps. This step is crucial because cacao powder clumps easily and creates grainy texture if not properly sifted.
Step 2. Add 240ml (1 cup) filtered water to the saucepan with the cacao powder. Using a silicone whisk, create a smooth paste by whisking vigorously for 2-3 minutes. The mixture will be thick and muddy-looking at first - continue whisking until completely smooth with no dry powder visible.
Step 3. Place the saucepan over medium-low heat and slowly stream in 480ml (2 cups) organic maple syrup while whisking continuously. The mixture will thin and become glossy. Heat for 5-7 minutes, whisking frequently, until it reaches a gentle simmer and coats the back of a spoon.
Step 4. Remove from heat and let cool for 2-3 minutes. In a small bowl, whisk 2g (1/2 teaspoon) xanthan gum with 10ml (2 teaspoons) vanilla extract until no lumps remain - this prevents the xanthan gum from clumping when added to the warm syrup.
Step 5. While whisking the chocolate mixture, slowly drizzle in the vanilla-xanthan mixture. Continue whisking for 1-2 minutes until fully incorporated. Add 1g (1/4 teaspoon) sea salt and whisk until dissolved. The syrup should be smooth and glossy.
Step 6. Strain the finished syrup through a fine-mesh sieve into a clean glass jar or squeeze bottle to remove any remaining lumps. Let cool completely before sealing - about 30-45 minutes at room temperature. The syrup will thicken slightly as it cools to the perfect pourable consistency.
Step 7. To use, shake well before each use as natural separation may occur. Add 39g (2 tablespoons) to milk, drizzle over ice cream, or use in recipes exactly like commercial chocolate syrup. The flavor is richer and less cloying than processed versions.
Step 8. Store in refrigerator for up to 6 weeks. If the syrup becomes too thick when cold, let it sit at room temperature for 10-15 minutes before use, or briefly warm the container in warm water.
Storage
Refrigerate in airtight glass container for up to 6 weeks. Natural separation is normal - shake before use. No preservatives means shorter shelf life than commercial versions, but better ingredient quality.
Cost Comparison
Cost per serving (homemade)$0.56
Cost per serving (store-bought)$0.33
Savings-70%
The DIY version costs more per serving due to premium organic ingredients like pure maple syrup and raw cacao powder. However, you're paying for superior nutrition, no artificial additives, and supporting organic farming practices. The upfront ingredient investment pays off over multiple batches.