Hershey's chocolate syrup is water, high-fructose corn syrup, cocoa, and potassium sorbate. This version is raw cacao powder, maple syrup, and a pinch of salt — three ingredients, no cooking required, and genuinely better chocolate flavor because raw cacao retains the flavanols that alkalized cocoa loses in processing.
The result works everywhere Hershey's does: over ice cream, in cold brew, stirred into milk, drizzled over waffles. It stays pourable at fridge temperature and keeps for three weeks.
Ingredients
- 3 tbsp raw cacao powder
- 3 tbsp pure maple syrup
- 2 tbsp warm water
- Pinch of fine sea salt
- ½ tsp pure vanilla extract (optional)
Instructions
- Add 3 tbsp raw cacao powder, 3 tbsp pure maple syrup, 2 tbsp warm water, and a pinch of fine sea salt to a small bowl or wide-mouth jar.
- Whisk vigorously for 30–60 seconds until smooth. If lumps remain, let sit 1 minute — the warm water will hydrate the cacao — then whisk again.
- Add ½ tsp pure vanilla extract if using. Taste and adjust: more maple syrup for sweetness, more cacao for intensity.
- Transfer to a jar, seal, and refrigerate. Keeps for up to 3 weeks. Stir or shake before each use.
- Combine 3 tbsp raw cacao powder, 3 tbsp maple syrup, ¼ cup water, and a pinch of salt in a small saucepan over medium-low heat.
- Whisk constantly and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened — it should coat the back of a spoon.
- Remove from heat. Add vanilla extract. Let cool for 5 minutes; the syrup will thicken further as it cools.
- Transfer to a jar and refrigerate. This version is thicker and works well as a drizzle, ice cream topping, or brownie glaze.
Tips
Tip 1
Raw cacao powder (not Dutch-process cocoa) keeps more of the natural flavanols and has a brighter, fruitier chocolate note. Alkalized cocoa works but tastes flatter.
Tip 2
The ratio 1:1 cacao to maple syrup (by tablespoon) is the starting point. Adjust freely — more cacao makes it more intense, less syrup makes it less sweet.
Tip 3
For a dairy-free hot chocolate: stir 2 tbsp of this syrup into 8 oz warm oat milk or coconut milk.
Tip 4
For a cold brew mocha: add 1 tbsp to a glass of cold brew over ice. Far better than any flavored syrup from a coffee shop.
What you'll need
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