Easy Homemade Chocolate Syrup

It’s so easy to make your own chocolate syrup, and you probably already have all the ingredients you need to whip up a batch. And it only takes 10 minutes!

Total Time: 10 minutes

I adore recipes like this one.

This homemade chocolate syrup recipe isn’t only an acceptable replacement for commercially-made chocolate syrups, it sort of beats the pants off of store-bought. It costs pennies to make, it takes all of 10 minutes to whip up, you know exactly what went into it, and it tastes ah-mazing.

Easy Homemade Chocolate Syrup - costs pennies to make, takes all of 10 minutes to whip up, you know exactly what went into it, and tastes ah-mazing.

You’ve gotta love that.

Easy Homemade Chocolate Syrup - costs pennies to make, takes all of 10 minutes to whip up, you know exactly what went into it, and tastes ah-mazing.

It makes milk, coffee, smoothies, ice cream – you name it – taste fantastic. It’s classic chocolate syrup, after all.

Easy Homemade Chocolate Syrup - costs pennies to make, takes all of 10 minutes to whip up, you know exactly what went into it, and tastes ah-mazing.

Making homemade chocolate syrup has been on my to-try list for awhile, and now I’m kicking myself for having waited so long. Please, dear reader, don’t make the same mistake I did. Please, make haste … and make yourself some chocolate syrup.

Easy Homemade Chocolate Syrup

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

4.4 / 5 (10 votes)
View comments/reviews »
It's so easy to make your own chocolate syrup, and you probably already have all the ingredients you need to whip up a batch. And it only takes 10 minutes!

Ingredients:

  • 1 cup good quality unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup cold water
  • 1/2 teaspoon kosher salt (or to taste)
  • 1 tablespoon vanilla extract

Directions:

  1. In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
  2. Continue boiling until mixture thickens, about 3 - 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
  3. Remove from heat and stir in the vanilla. Cool.
  4. Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.
Adapted from The Washington Post

Easy Homemade Chocolate Syrup - costs pennies to make, takes all of 10 minutes to whip up, you know exactly what went into it, and tastes ah-mazing.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

91 Responses to “Easy Homemade Chocolate Syrup”

  1. Terrific chocolate syrup, a snap to make and doesn’t require odd or hard-to-find ingredients! Because I control the ingredients, my grandson who’s allergic to tree nuts can enjoy it too. Another bonus is it keeps for a really long time. I made it more than a year ago, used it a few times and then somehow forgot I had it. It’s still perfect!

  2. This is great. I used it as a chocolate syrup in my mocha, and it was wonderful. I also like how low calorie it is. Good job! Thank you.

  3. Pingback: Irish Cream for the holidays! | takingitbacktobasics

  4. This was SO simple!!! I made it with 1/2 regular cocoa powder and 1/2 dark cocoa powder it made a VERY smooth and creamy bittersweet chocolate sauce. I made a Better Than Sex Cake for Christmas dessert and it really added a extra flavor component that everyone LOVED!!!
    My boyfriend also adds it to his milk and he loves it too!! I don’t think I will ever be buying pre-made chocolate sauce again … but I’m really not sure how low-calorie it is, but it sure is DELISH!!!

  5. Why does this need to be kept in the fridge? Seem since there is no dairy products that it wouldn’t need to be refrigerated?

    • I’m no scientist, but my thought is that because it is a liquid with no preservatives added, bacteria could grow at room temperature. Refrigeration helps keep the bacteria at bay.

  6. This sause is awesome!  Awesomesauce.  Easy to make, very economical and stores well.  Plus, it makes just the right amount.  I couldn’t bear buying a huge bottle of Hershey’s chocolate sauce (which I now view as sub-par compared to this) because I don’t use it that often.  I barely used my first batch of this recipe for chocolate milk or mochas because I spent more time eating it directly out of the jar.  I’m making another batch in a minute.  Yum yum!  Thanks for a great recipe.  

  7. This recipe looks really good.  I have started making my coffee with the cold brew method for iced coffee now.  I know that cocoa powder doesn’t really mix with cold mix and thought of buying chocolate syrup, but didn’t.  I pretty much have everything except the vanilla extract.  I have a big thing of iodized salt, instead of kosher salt, so I might not use as much.  Can’t wait to make it and add some to my iced coffee.

  8. EXCELLENT!!! Just made it and tasted it…Exactly how chocolate syrup SHOULD taste (and only needed 1/4 teaspoon salt to bring out flavor). There is NO NEED to exchange out milk in place of any water…Typically you are using a chocolate sauce in a milk drink or on top of ice cream, so adding milk to the sauce is overkill on the dairy…Takes away from the chocolate flavor…Also, you mention that it “yields 1 cup” which is incorrect…It yields 2 cups and fits perfectly into a 1-pint canning jar. I use the available plastic screw-on lid to cap off the jar to put in refrigerator. Am looking forward to using it in a mocha…I have a stovetop espresso maker arriving tomorrow, and can’t wait to try it! Such an easy ratio of ingredients: 1-1-1 — Thank you!!!

  9. I love this!  I make it with 1/2 dark cocoa and 1/2 regular cocoa and it is the best.  I am so glad I found this since I am trying to stay away from things with corn syrup (corn in general).  

  10. This is AMAZING i didn’t add the vanilla because 
    1.i forgot
    2.the recipe i made it for has vanilla in it
    3.i have a very small amount left 
    but i love this it is so good i’m a kid and i’m going to use this to make my mom a coffee shake thing before she goes to work and this was quick and easy. thanks!

  11. I no longer buy chocolate syrup since finding this recipe. Love it and have made it several times. I use organic cacao powder and coconut sugar in place of the cocoa and sugar. Have also adjusted the vanilla to 2 teaspoons as I found 1 T too much for my taste but I do use 100% Mexican pure vanilla which may be stronger than most. Goes well in both hot and cold coffee. Nice having a syrup with quality ingredients and no unnecessary additives. Winner, winner!

    • Yay! Great idea on the coconut sugar. Since I created this recipe, I’ve been trying to eliminate processed cane sugar and instead create a version with honey or pure maple syrup but the batches never quite turn out. I’m trying the coconut sugar next time!

  12. Can this recipe be made with Stevia or Agave instead of sugar? 

  13. Hello hello Kare! Thanks so much for this wonderful & simple recipe! Just made a batch to go with vanilla ice cream and strawberries and oh my gosh *raises hands in the air* It soooo amazing!!! Thank you! ^_^

  14. nice to read this recipe, i will try it tomorrow.

    just a few questions:
    – I am thinking to use sweetener instead of sugar as I need to control the sugar intake. Do you think it is alright?
    – Could you please guide us how to make mint chocolate syrup if possible :)

    thanks

    • The only other sweetener I have tried using is honey, and it ended up way too thick. So I have to say I have only had success with straight-up granulated sugar. If you give another sweetener a try please report back!

      For a mint chocolate syrup (yum!) I would simmer some mint leaves with the water and sugar and let it sit for a bit. Then remove the leaves and proceed with the recipe. Or add a drop or two of mint extract at the end.

Leave a Comment