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Chocolate syrup was first introduced in the US by Hershey’s in 1926 and soon became a popular addition to desserts and drinks. Today, there are various types of chocolate syrup available, including low-fat and dietary options. While it may not be the healthiest option, some brands are fortified with vitamins and minerals. Recipes for making chocolate syrup at home are also available.
Perhaps your ice cream is a bit plain with nothing on top or you would like an egg custard OR one is glorified by adding chocolate syrup, a cocoa mixture, sugar, usually high fructose corn syrup, and a variety of others ingredients depending on the brand. Hershey’s was one of the first brands to introduce syrup to the United States, starting with a fountain version for adding to egg custards, sodas or milkshakes in 1926, and then producing a canned form for home use two years later . Other companies like Bosco soon joined the fray, as chocolate syrup became a popular addition at home and in fountains and diners.
There were most likely earlier versions of chocolate syrup, thin chocolate icings that could have gone over cakes or desserts of various kinds. But the companies mass-producing the syrup produced huge popularity, and the various brand names were used for everything from ice cream topper to delicious chocolate milk made by simply mixing chocolate syrup and milk together. Since the syrup was already sweetened, it made making things like hot cocoa or cold chocolate milk much easier. You didn’t have to mess around trying to sweeten the cocoa, thus cutting down on prep time.
Today’s chocolate syrups come in a number of different types. For example, you can get ones that instantly form a shell when they come into contact with ice cream to produce a hard chocolate topping. Others are low-fat, dietary, or with added flavorings. They also stay in the refrigerator for a long time, unlike the first cans. So if you can save on chocolate syrup, which can be a tough thing to make, it will usually keep for a few months.
You can’t pretend that chocolate syrup is actually good for you. In fact, as scientists learn more about the negative effects of high fructose corn syrup, it’s quite debatable whether chocolate syrup should be consumed on a regular basis. However, in competition with other drink mixes like Ovaltine, some chocolate syrups today are fortified with vitamins and/or minerals. It may make sense for your underweight baby to use them, particularly if they increase their milk consumption. On the other hand, fortification doesn’t cut calories for those watching their waist. Like anything sweet, chocolate syrup may only be best for the occasional indulgence.
If you don’t have syrup at home and can’t get to the store, most cookbooks, and certainly the Internet, have recipes for making syrup at home. It’s usually a combination of white sugar, cocoa powder, vanilla, and milk or butter.
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