Hershey's Chocolate Syrup

From: Watkinslady30

On Mar 4, 2009

Simple and delicious! I've made this 3 times already. We use it over lowfat vanilla frozen yogurt or ice cream since the syrup is very low in fat. Very rich tasting. A little goes a long way. I cook it for about 8-10 minutes at medium heat for a thicker syrup, just make sure you stir it constantly so it doesn't burn or stick to the pan. This recipe makes about 1 1/2 cups of syrup.

From: knobbysmoo

On Oct 3, 2008

This is a great recipe! I added a little cinnamon and use it to make iced coffee drinks that are yummmmm! Double the recipe and keep this chilled and on hand at all times.

From: techfun

On Feb 13, 2005

This recipe is great! One thing to keep in mind though is that the syrup is extremely thin and watery looking before it cools. Once it cools it will be more like store bought syrup.

From: KWB

On May 4, 2005

This recipe is the same as the one we used in a cafe where I once worked (only in that case we were using 8 cups cocoa powder--so imagine the mess when we let that boil over, which we did sometimes!). We used it to make hot cocoa and mochas. I made the recipe today and added 1 T instant coffee to add a little more intensity. A solid recipe, one that delivers what it promises. As the previous reviewer said, it thickens as it cools, so don't think you are in error when you first take it off the stove.