Everyone that ever tried Hershey’s chocolate syrup knows that there is no going back. People can’t even imagine eating brownies or ice cream without poring Hershey’s syrup all over the plate. But, lately, people find it difficult to find a can of this syrup in the supermarkets. This brings us to the question what are the substitutes for Hershey’s syrup in a can?
Some substitutes for Hershey’s syrup in a can are carob syrup, balsamic glaze, molasses, maple syrup, melted dark chocolate, Nutella and caramel sauce. You can even make chocolate syrup at home using only cocoa, sugar, vanilla extract, water and a dash of salt.
Keep on reading to find the tips on when to use which substitute. Also, I’m about to share with you the best recipe for delicious homemade chocolate syrup that comes out perfect every time!
8 Substitutes for Hershey’s Syrup in a Can
1. Carob Syrup
There are many reasons to try carob syrup. Since it is a low-fat syrup, it is ideal for someone who is for a sweet treat during a diet. It has no gluten and no caffeine. It contains calcium, which is essential for bone health, and iron, which is needed to maintain the body’s oxygen levels.
Carob is a good choice for people with diabetes and it is known to boost athletes’ performance.
It goes perfectly with yogurt, cottage cheese, different kind of pies, but also as salad dressing or marinade for pork.
2. Balsamic Glaze
Probably the first thing that comes to your mind when someone says “balsamic glaze” is a Caprese salad. That makes sense since both balsamic glaze and Caprese salad have their origins in Italy.
But fewer people know that balsamic glaze comes in numerous flavors and it is perfect for fruit desserts! The most famous balsamic glaze flavors are fig, blueberry, pomegranate and cherry.
Some people don’t even bother with baking. They just wash the fruit and pour this rich sauce over them. Who says you need chocolate? This practice is loved by the chefs just as much as by everyday cooks!
Did you know that molasses is the key ingredient in brown sugar? Well, now you do. As a result of sugarcane processing or sugar beet processing, molasses comes out as a viscous substance.
Molasses is healthier than highly refined sugars due to notable amounts of Vitamin B6, calcium, iron, manganese and magnesium. On the other hand, it has a robust, strong flavor, so I would recommend moderate usage.
I find it a great addition to fruit crisp and fruit crumble. It also gives nice notes to barbecue marinade and pulled pork.
4. Maple Syrup
Maple syrup is the main savior when you have a bad pancake day. I can’t imagine a better addition to blueberry pancakes, waffles or French toast.
Although it is sweeter and lighter than chocolate, it served me very well as a good substitute when I was out of Hershey’s chocolate syrup.
5. Melted Dark Chocolate
Smooth, melted dark chocolate is so lovable that you will wish to eat it for breakfast, lunch and dinner! Its sweetness and thickness are perfect; very close to Hershey’s syrup in a can.
The easiest way to melt chocolate is using the microwave. You chop the chocolate into small pieces and put them in a microwave-friendly bowl. Keep it in the microwave for one minute, then stir the chocolate and put it again inside for 30 seconds. Check if it has melted, stir it, then put it in the microwave for the next 30 seconds. Repeat as many times as needed.
The problem with melted chocolate is that it will become hard again, and you would need to melt it over and over again. It is an extra effort. Plus, nobody likes a mess in the kitchen, and melted chocolate can definitely make one if you have a room full of playful children.
Even though its ingredients differ from country to country, Nutella stays the world’s number one cocoa hazelnut spread.
You will need to mix two tablespoons of Nutella with two teaspoons of hot milk to make it thick enough to match the viscosity of chocolate syrup. Make the mixture smooth, dark, and thickened by stirring.
Nutella can be eaten straight out of a jar with a spoon, but I recommend spreading it on pancakes, waffles, and anything else that calls for chocolate syrup.
7. Caramel Sauce
You can buy it at almost every supermarket or make it at home by using three basic ingredients – sugar, butter and cream. The ingredient list shows that caramel tastes different from chocolate, but they are often substituted because they are used in many recipes together.
The ingredient list also explains the sauce’s buttery taste.
Additionally, the texture of chocolate syrup is almost the same as of caramel sauce despite being a little bit thicker.
Caramel sauce is the best on vanilla ice cream, ice coffee and any dessert with apples.
If you want extra flavored sauce, look for the salted caramel sauce. Despite having salt, it has nothing with salty food. Added salt just boosts sweetness and enhances the flavor.
8. Homemade Hershey’s Chocolate Syrup
If non of the listed substitutes satisfies you, why not trying to make Hershey’s chocolate syrup at home? It’s easy and budget-friendly!
Ingredients you need are half of cup of Hershey’s cocoa powder, 1 cup of sugar, 1 cup of water, 1 teaspoon of vanilla extract and a pinch of salt. Stir the ingredients together (all except vanilla extract) and left them to boil while stirring. It should boil for one minute and then remove it from heat. At this point, it is time to add vanilla.
This is my favorite recipe and, I promise it will serve you well!
Can You Substitute Cocoa Powder for Chocolate Syrup?
You can substitute cocoa powder with chocolate syrup in most cases, but it also depends on the recipe. For instance, if it’s for a biscuit then you should add an equal measure of flour instead of cocoa. Furthermore, cakes like tiramisu need cocoa on the top, and not syrup.
Cocoa powder has a bitter taste that is hardly replaceable, so it’s not recommended to use substitutes. But, if you don’t have any other option, then I suggest dark chocolate powder or melted dark chocolate with at least 70% of cocoa in it. You can substitute one tablespoon of cocoa powder with two tablespoons of melted chocolate.
Where Can You Buy Hershey’s Syrup in a Can?
Hershey’s chocolate syrup came to life in 1926. Who would have said back then that it would become the most loveable chocolate sauce!
Unfortunately, it is believed that, currently, it is impossible to find Hershey’s chocolate syrup in a can at the supermarkets. So, if you have one forgotten can in the basement, keep it like a bar of gold.
Although, Amazon gives us the last trace of hope. You can find 4-pack chocolate syrup in a can here and wait until it becomes available again.
In the meantime, you can enjoy other Hershey’s chocolate syrups, such as Genuine Chocolate Flavor (which is like the one in a can) or Sugar Free Chocolate Syrup which is perfect for those who like their coffee or treats without sugar.
Is Hershey Syrup in the Can the Same as in the Bottle?
The ingredients of Hershey syrup in the can are the same as in the bottle. Most people say that they can’t even spot the difference. Some say that they have a different consistency, but others reply that they are just being nostalgic.
However, managing and putting the can in the refrigerator can prove to be difficult, especially if opened. The syrup has to be taken out of the can with a spoon, which can sometimes be messy. In contrast, the bottle contains a nozzle which helps push the syrup out.
In addition, syrup in the bottle can be easily handled by kids. Therefore, the bottle is safer and leaves you with no mess.
People love Hershey’s chocolate syrup in a can because it reminds them of their childhood, so they even keep the cans to use them as flower pots, decorative merchandising, or a holder for kitchen utensils.
According to one theory, the cans are sterilized and sealed in steam ovens so they won’t spoil. As a result, some of the sugars in the syrup caramelize, which causes a different taste from the syrup in the bottle. The bottle doesn’t go through this process. But again, this is just a theory.
How to Make Chocolate Syrup for Coffee?
To make chocolate syrup for coffee, mix 1 cup of water with 1 cup of sugar, ⅔ cup of cocoa powder and a dash of salt. Once the sugar is fully dissolved, remove the mixture from the heat. When it cools down, add a teaspoon of vanilla extract. Syrup can be stored in the refrigerator for up to two weeks.