Hersheys Cocoa Powder Canada Recipes

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CHOCOLATE SAUCE (THROW AWAY YOUR HERSHEY'S!)



Chocolate Sauce (Throw Away Your Hershey's!) image

This syrup is concentrated stuff, use 1-2 tsp in 8 oz of milk. It's ultra-chocolatey, with a deep cocoa flavor, and not too sweet. This syrup is thick and smooth with a shine ...a chocolate syrup for adults. Use Dutch process cocoa powder if you want the finished product to have the beautifully deep color and flavor to which all good chocolate syrups should aspire.

Provided by Steve_G

Categories     Sauces

Time 10m

Yield 24 serving(s)

Number Of Ingredients 5

1 1/2 cups granulated sugar
1 cup Dutch-processed cocoa powder
1 pinch salt
1 cup water
2 teaspoons vanilla

Steps:

  • In heavy-bottomed 2 quart pot, combine sugar, cocoa powder, and salt. Whisk to combine. Gradually stir in the water. Stir until well combined.
  • Set over medium heat; stirring constantly until mixture comes to a boil Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof 4 cup measure or pitcher. Cool briefly.
  • Cool on counter (uncovered) until room temperature, strain through fine strainer into container of 2-1/2 cup capacity. Stir in vanilla.
  • Store, covered, in refrigerator.

HOMEMADE HERSHEY'S CHOCOLATE SYRUP



Homemade Hershey's Chocolate Syrup image

I started making this to use in my daughter's chocolate milk, since I am not a fan of HFCS, and a teeny bottle of organic chocolate syrup was over $4. I double the batch and store in a 32 oz rubbermaid "chug" bottle. You can store this in the fridge in any CLEAN container with a spout for several months.

Provided by MDMama

Categories     Sauces

Time 20m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 5

1/2 cup packed cocoa powder (I use organic)
1 cup milk
2 cups sugar (I use organic cane sugar)
1/8 teaspoon salt (I use kosher salt)
1/4 teaspoon vanilla extract (I use organic)

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.

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