Homemade Chocolate Syrup is better than Hershey’s and requires just 4 ingredients! Drizzle this irresistible sweet chocolaty goodness on ice cream, brownies, or in milk!
Chocolate Syrup is incredibly easy to make and pretty much a necessity in our home. Syrups and sauces are a great simple way to elevate a meal or dessert. For more easy homemade sauces and syrups, try Homemade Salted Caramel Sauce, Raspberry Freezer Jam, and Buttermilk Syrup.
Chocolate Syrup Recipe
I’ve been eating this Chocolate Syrup since I was a child and continue to make it and keep my fridge stocked with it. My kids love to add it to their milk for breakfast but my absolute favorite way to eat it is over vanilla ice cream with mini chocolate chips.
Ingredients for Chocolate Syrup:
- Granulated Sugar– For best results, use pure cane sugar (not beet sugar). Not only does sugar make this chocolate topping sweet, when cooked, it thickens.
- Cocoa Powder– Unsweetened cocoa powder is used for baking and does not contain any sugar. It is 100% cocoa.
- Water– Water is needed in this recipe to help the sugar crystals dissolve. As the syrup is cooked, much of the water evaporates making a thicker sauce.
- Vanilla Extract– As always, for best results, use pure vanilla extract. I like to buy mine in large bottle at Costco which ends up being a lot less expensive per ounce.
How to make Chocolate Syrup:
Time needed: 23 minutes
- Combined & Cook
In a large (4-quart) pot, mix the sugar and cocoa together. Whisk in the water and bring to a low boil over medium heat (turn heat down if it gets to high or starts to splatter). Cook for about 15 minutes, stirring occasionally, until sauce thickens and can easily coat the back of a spoon.
- Add Vanilla.
Remove from heat and stir in vanilla extract.
- Store & Use
Use a funnel to pour in jars (or a squeeze bottle for easy dispense). Let cool to room temperature, cover with lids, and store in the fridge.
FAQs
The first ingredient of Hershey’s Chocolate syrup is high fructose corn syrup. It also contains preservatives. This homemade Chocolate Syrup contains no corn syrup or preservatives which is not only healthier but pure cane sugar just tastes better than corn syrup.
Store chocolate sauce in airtight containers such as glass jars in the fridge for up to 3 months.
TOOLS USED TO MAKE THIS CHOCOLATE SAUCE:
- Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
- Whisk– I prefer this narrow whisk when cooking sauces in a skillet compared to the balloon whisk I use when mixing batters in a bowl.
- Glass Jars– These 16 ounce jars are great for storing homemade sauces or dressing. Use them for this syrup, Homemade Salsa, Salted Caramel Sauce, and Raspberry Peach Freezer Jam.
LOOKING FOR MORE CHOCOLATE? CHECK OUT THESE:
- Molten Lava Cake for Two
- Easy Chocolate Mousse
- Chocolate Cream Pie
- The BEST Chocolate Mayonnaise Cake
- Chocolate Cream Cheese Frosting
Chocolate Syrup
Ingredients
- 4 cups sugar
- 8 ounces cocoa powder
- 4 cups water
- 1/4 cup pure vanilla extract
Instructions
- In a large (4-quart) pot, mix the sugar and cocoa together. Whisk in the water and bring to a low boil over medium heat (turn heat down if it gets to high or starts to splatter). Cook for about 15 minutes, stirring occasionally, until sauce thickens and can easily coat the back of a spoon.
- Remove from heat and stir in vanilla extract.
- Use a funnel to pour in jars (or a squeeze bottle for easy dispense). Let cool to room temperature, cover with lids, and store in the fridge.
Hi Melanie! I assume this needs to stay refrigerated?
Yes! Sorry about that. I will add it to the recipe instructions. Thank you!
I am going to assign this out to one of my kids to make for us! They all love chocolate milk and always want a sweet treat in the afternoon. This would be perfect! Thanks Melanie. I am really loving all of your recipes! (And thanks for visiting my blog and for taking the time to comment. My family hasn’t quite figured out how much it means if they would just leave a little comment!)
Thanks Judi! I’m glad that you are trying them out and have been enjoying them. 🙂
I didn’t think to buy vanilla at Sam’s! Thanks for this tip! I made my own chocolate syrup a few years ago and completely agree! It’s so much better than the store bought!
Paige
http://thehappyflammily.com