This handwritten recipe labeled “Her Sheets Choc Syrup” notes that it is a homemade duplicate of classic Hershey’s chocolate syrup, reflecting a time when pantry staples were transformed into everyday treats. Made with cocoa, sugar, corn syrup, and vanilla, this sauce was designed to be smooth, glossy, and intensely chocolatey without the need for specialty ingredients. The method emphasizes constant stirring and gentle heat to achieve the right texture, resulting in a pourable syrup perfect for milk, ice cream, or simple desserts. Its appeal lies in its practicality, long refrigerator life, and deep cocoa flavor, making it a reliable homemade alternative to store-bought chocolate syrups.
Ingredients
- 1 cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¾ cup light corn syrup
- 1 cup cold water
- ¼ tsp salt
- 2 tsp vanilla extract
Instructions
Step 1: Combine Ingredients
- Add cocoa powder, sugar, corn syrup, cold water, and salt to a saucepan.
Step 2: Cook the Syrup
- Cook over low heat, stirring constantly.
- Bring mixture to a boil while continuing to stir.
Step 3: Finish the Syrup
- Remove from heat immediately once boiling.
- Beat until smooth.
- Stir in vanilla extract.
Step 4: Cool and Store
- Allow syrup to cool.
- Refrigerate until ready to use.
Tips
- Use Dutch-process cocoa for a darker flavor
- Thin with extra water for chocolate milk
- Warm slightly before serving for better pouring
- Add a pinch of espresso powder to deepen chocolate notes
- Substitute part of sugar with brown sugar for richness
- Use as a sundae topping or milkshake mix-in
- Store up to 3 weeks refrigerated
- Stir before each use
Nutrition
Calories: 110kcalCarbohydrates: 28gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.7gSodium: 95mgPotassium: 210mgFiber: 2gSugar: 22gCalcium: 25mgIron: 1.8mg
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