Homemade Hersheys Chocolate Syrup Recipes

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Steps:

• Whisk cocoa powder and milk together thoroughly in a large saucepan.
• Heat and whisk to dissolve the cocoa. (I use medium-low heat).
• Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
• Bring to a boil and boil for 3 minutes. Be sure to watch this VERY carefully. Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner.
• Remove from heat and stir in salt and vanilla extract.
• Let cool completely and skim off any skin that may have formed.
• Pour into a clean/sterile jar with a spout and store covered in the refrigerator.

Steps:

• Preheat oven to 325.
• Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
• Add eggs one at a time till incorporated.
• Add syrup and vanilla.
• Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
• Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
• Let cool and release cake from pan. Enjoy!
• Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.