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.

To make chocolate milk, mix 1 cup of syrup to 1 gallon of milk.

The syrup will be just fine at room temperature, though the second it's opened, you'll want to keep it cool. Once your syrup reaches the refrigerator, you'll want to keep your eye — and nose — on your bottle. Much like opened maple syrup that hasn't been refrigerated, opened chocolate sauce can spoil.

The main ingredients used in chocolate production are cocoa liquor (obtained by grinding cocoa beans), cocoa butter (obtained by pressing cocoa liquor), sugar, and milk (in the case of milk chocolate) [3].

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.

Do not substitute chocolate syrup for melted chocolate in any recipe. (Plus, let's be honest, the flavor of some of these ice cream toppings—especially those made mostly with high fructose corn syrup or corn syrup—isn't as rich.) The consistency is different and the results will be less than optimal.

Chocolate Syrup will also harden a bit as you let it cool, so it could be used as a dairy-free ganache. It would be an excellent frosting, although I would not recommend making truffles with this recipe.

Chocolate syrup apparently runs at a water activity of about 0.84. That means that, like corn syrup or maple syrup, it's resistant to most bacteria and yeast, but may pick up a layer of mold on the surface. I keep the stuff in the fridge because my mom did, but that doesn't look to be critical to long shelf life.

The Hershey Process milk chocolate in these bars uses fresh milk delivered directly from local farms.

How long can you store homemade chocolate syrup? ›

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.

Typically, commercially produced chocolate syrup can last anywhere from 1 to 2 years when unopened. However, it's important to note that the quality and taste may deteriorate over time, even if the product remains safe to consume.

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.

Because NESQUIK syrup does not have high fructose corn syrup, refrigerating it will cause crystallization. For optimum quality, we recommend storing NESQUIK syrup at room temperature.

Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.

Chocolate Syrup

Ingredients: Sugar, Water, Chocolate Liquor, Caramel Color, Contains 2% Or Less: Natural Flavors, Vanilla Extract, Salt, Gellan Gum, Citric Acid, Potassium Sorbate (preservative).

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

Nutrition Facts. INGREDIENTS: WATER, CELLULOSE GUM, NATURAL AND ARTIFICIAL FLAVORS, SALT, SODIUM BENZOATE AND POTASSIUM SORBATE TO PRESERVE FRESHNESS, SUCRALOSE, LACTIC ACID, SODIUM BISULFATE, XANTHAN GUM, GUAR GUM, CARAMEL COLOR, GUM ACACIA, CAROB GUM, BETA CAROTENE (COLOR). Contains: SULFITES.