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.

Homemade chocolate syrup | Kitchen Treaty

You’ve gotta love that.

Homemade chocolate syrup | Kitchen Treaty

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

Homemade chocolate syrup | Kitchen Treaty

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.

Print Recipe

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!

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


  • 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


  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

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.

Karen Raye

Kare is a vegetarian and home cook with a passion for developing delicious and flexible recipes that help multi-faceted families keep the peace in the kitchen.

71 Responses to “Homemade Chocolate Syrup”

  1. Purabi Naha posted on January 8, 2013 at 6:55 am

    I was hooked here for a long time. Lovely blog and loved your recipes!

    • Kare posted on January 9, 2013 at 4:47 am

      Thank you so much, Purabi!

  2. Maureen | Orgasmic Chef posted on January 8, 2013 at 7:04 am

    I’m out of Hershey’s syrup and the only way to get it in Australia is to order it from the USA foods store. Definitely making this tomorrow.

    • Kare posted on January 9, 2013 at 4:50 am

      I hope you love it!

    • Lyn posted on September 16, 2013 at 7:53 pm

      Reject shops in Queensland Australia, often stock Hershesys syrup and USA chocs.

  3. Cheryl Rhodes posted on January 8, 2013 at 1:30 pm

    Mmm. Sounds good. I’m going to give it a try. The only thing I don’t have in the house is kosher salt. When I buy a box of salt I don’t notice one way or the other if it is kosher but I doubt it seeing as how I rarely use salt and buy the cheapest box on the shelf when I need to stock up!

    • Kare posted on January 9, 2013 at 4:49 am

      I’m a kosher salt fiend! It’s coarser and milder overall. It’s available in a bigger box right next to the salt-salt, and usually isn’t too much more expensive, though I guess it doesn’t go as far. At any rate, you could totally sub regular salt. I’d just use 1/4 teaspoon though. :)

  4. a farmer in the dell posted on January 8, 2013 at 2:18 pm

    Well, a homemade mocha just may be in my near future! this chocolate syrup sounds pretty darn tasty!

    • Kare posted on January 9, 2013 at 4:51 am

      It’s perfect for mochas. In fact, I may just whip one up right now … thanks!

  5. Kiersten @ Oh My Veggies posted on January 8, 2013 at 6:43 pm

    First thought: Mmm, chocolate syrup. Second thought: Ooh, cute nail polish! I totally want to make this! Because what I really need right now as I try to tackle my New Year’s resolutions (er, goals) is chocolate syrup. (Hey, it’s healthier than the store-bought kind, right?!)

    • Kare posted on January 9, 2013 at 4:52 am

      That’s what I keep telling myself! Healthy!

      The nail polish (Essie “Pretty Edgy”) is a fave, but now it’s a chipping, faded mess! I don’t know what the deal is but the nail polish remover would not work on it. I just keep telling myself that grunge is back so I’m actually totally on trend.

  6. Heidi @ Food Doodles posted on January 12, 2013 at 2:52 pm

    I love recipes like these too! I make a similar chocolate syrup and it is awesome! I haven’t make it in such a long time… And now I’m craving chocolate milk!

  7. Heather posted on January 29, 2013 at 12:22 pm

    Beautiful! So easy and thanks for the lower sugar adaptation. Other recipes I have seen call for twice as much sugar and I try to keep things low sugar. This recipe is so delicious and a bit of agave nectar can sweeten it up if some need more sweetness.

    • Kare posted on February 13, 2013 at 11:13 am

      I’m so happy you noticed that, Heather! I really wanted it to taste more like chocolate than sugar. And I think it’s still plenty sweet!

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  10. Jessica posted on April 7, 2013 at 6:10 pm

    I just made this to put on strawberries… which led to me eating it with a spoon… Oops. SO DELICIOUS! This is such a quick, easy, and tasty recipe. Yummmmm!

    • Kare posted on April 8, 2013 at 8:54 am

      So glad you like it! Drizzling a bit of this over strawberries sounds like a nice and overall pretty healthy dessert. Must try soon!

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  12. Erin posted on May 13, 2013 at 3:10 pm

    This is PERFECT. Will be using this for chocolate milk, mochas, and ice cream. Yum!

    • Susan posted on May 15, 2013 at 5:00 pm

      Only one problem: this will not keep for a month in my refrigerator! :)

      • Karen Troughton posted on May 24, 2013 at 7:09 am

        Hah, I know, right? I do know it to be true though because I recently I had a particularly heinous refrigerator month and a half-full jar got lost in the rear of the fridge jungle for several weeks. Still fine! ;)

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  15. raechel posted on June 12, 2013 at 9:30 am

    I made this using 2/3rds a cup of agave instead of sugar. It tastes amazing, but is quite thick. If others want to try it, I recommend more water. Thanks for the recipe!

  16. jean posted on June 16, 2013 at 10:39 pm

    I just made this sauce and served it drizzled over raspberry mousse. It was delicious! I won’t ever buy factory made chocolate sauce again.
    Thanks for a great and easy recipe!

  17. claire posted on June 20, 2013 at 11:30 am

    Just made this with mz mom! So yummy and it makes the house smell like chocolate!:) Thanks so much for the recipie!

  18. Michelle S. posted on July 9, 2013 at 1:36 pm

    I made this with a pinch of instant coffee and it tastes amazingly dark & so very divine. Thank you for posting this. :)

    • Karen Troughton posted on July 10, 2013 at 6:49 am

      Oh Michelle. That is the MOST fabulous idea. I am trying this next time I make it!

    • Beth Wilson posted on March 16, 2014 at 11:52 am


      I know this sounds like a stupid question, but you said you used a “pinch” of instant coffee. Was it liquid coffee or the grinds? I know some recipes call for coffee (liquid) in cakes, but I wasn’t sure what you used. Thanks! :-)

  19. Erin posted on July 13, 2013 at 9:10 pm

    Oh my goodness, amazing! Made it this morning with my two year old after discovering we had no syrup to make a milkshake. I’m never buying syrup from the shop again, it doesn’t even compare to this tastyness!! It lured the husband in to the kitchen too since the whole house was filled with a beautiful chocolate aroma!

    • Karen Troughton posted on July 14, 2013 at 9:13 am

      Hi Erin! I’m so glad you loved it! I bet it was so fun for your toddler to help, too – mine loves to help too. Well, at 18 months, it’s more like “help.” ;) I love how this syrup makes the house smell, too.

  20. Ginger posted on July 20, 2013 at 10:31 pm

    The most popular chocolate sauce in the States has high fructose corn syrup as it’s first ingredient, corn syrup as it’s second, then water, cocoa and sugar in that order. I’m thinking this is stuff we should be staying away ffrom, and certainly keeping our children away from. Thank you for such delicious alternatives.

  21. Lesley Claster posted on July 25, 2013 at 3:23 am

    I tried adding that teaspoon of instant coffee to the syrup. Wow! Pumps up the chocolate flavor, just like it does in brownies. I made iced mocha out of this in the blender, and it was superb.

    Blend the cold coffee–however you want to make it: espresso shots, instant or brewed–with the ice first until slushy. Milk froths too much if you add it at the beginning. While blending, add the syrup and the milk–or whatever type of white stuff you like–until just mixed. So many coffee emporiums add a chemical powder and bottled syrups for their iced coffees and add way too much ice that ends up as a tasteless slush in the cup. This way, we can use Dutch cocoa, the best vanilla and the type of ‘sugar’ we prefer (I use organic golden cane sugar ground fine in the blender), and the amount of ‘slush’ we like. Perfect!

    • Karen Troughton posted on July 27, 2013 at 9:31 am

      I just the idea of adding instant coffee or espresso to this recipe, and can’t wait to try it.

      And thanks for the tip re: milk! I’ve learned my new thing for the day. I just assumed the froth was going to happen either way, but the way you explain it makes perfect sense!

  22. Tonja posted on July 25, 2013 at 6:46 pm

    This recipe actually has an insane shelf life because it is made without milk unlike so many other recipes. We have had a jar in the fridge for several weeks during winter (we slow down a LITTLE on ice cream during the cold season) and went on vacation for a couple of weeks came back and it was fine. This is also a great recipe for anyone with a lactose intolerance. LOVE IT, LOVE IT, LOVE IT!!!

  23. Bob posted on August 8, 2013 at 6:00 am

    WOW!! I made this last night and it is just AMAZING!! I also used 2/3 cup Agave due to my allergy to cane sugar and, yes, it’s a thicker sauce instead of a syrup but I’m fine with that!! I made it to use as an ice cream topping and I’m quite sure it’ll be just perfect…if I can stop “sampling” it from the fridge to have enough for my ice cream this weekend!! An outstanding recipe!! Thank you!!…and best of luck creating more slam-dunk recipes in the future!!! >:D

    • Karen Troughton posted on August 8, 2013 at 7:08 am

      Hi Bob, I’m glad you loved it! :) Thanks for sharing your alteration – great idea!

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  26. Sarah posted on September 12, 2013 at 8:59 pm

    I made my first batch of this last month. All I had on hand at the time was “Special Dark” chocolate cocoa powder. It made my chocolate milk black rather than brown, but boy was it delicious. Even my hubby who doesn’t like dark chocolate thought the syrup was pretty darn tasty. I just finished making another batch with regular cocoa powder and it too tastes great! Thanks for the recipe. Oh and by the way this stuff tastes great atop No-fry fried ice cream. I’d be happy to share my take on that recipe, if you’re interested.

  27. Nancy posted on September 15, 2013 at 4:45 pm

    Can hardly wait to get started. What is the cooking time for the syrup that turns hard when poured on cold things like ice cream? Nancy

  28. Nehal posted on September 26, 2013 at 10:42 pm

    Will this chocolate syrup freeze in the freezer?

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  30. angela posted on December 11, 2013 at 6:58 am

    Wow! This is gorgeous, if there’s any left when it’s cooled I’m going to use some to make irish cream liquer. Then another batch for over fruit and in coffee…..so many uses! Totally delicious!

    • A_Boleyn posted on December 31, 2013 at 5:29 pm

      Great minds think alike. I also found a recipe for Irish Cream and don’t have any chocolate syrup so I’ll whip a half batch of this as I’m short of cocoa powder. I bet it would be great over my home made eggnog ice cream though.

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  32. Sarna Purab posted on December 21, 2013 at 3:06 am

    Chocolate is literally my first love lol can’t even imagine myself without it :-D
    Putting my teeth in a chocolate bar is one thing (a great experience actually) but licking a chocolate syrup off my fingers is simply heavenly. I love baking cakes and each time I make sure that I drizzle some chocolate syrup over it but I have never really made a chocolate syrup at home. This time I am gonna try it. Thanks a lot :-)

  33. Laura posted on January 12, 2014 at 7:45 am

    Made this when the store stopped carrying my favorite chocolate yogurt. Now add a little of this (or a lot!) to vanilla yogurt. Yum!

  34. Erika posted on January 23, 2014 at 12:11 pm

    I love this!!! I’m not buying syrup from the store again. . .although it may just get eaten plain!

  35. Emi posted on January 31, 2014 at 5:17 am

    This is absolutely amazing, and so simple to make! I was out of vanilla extract so I added a tiny pinch of cardamom. It turned out great, at least for me. Now the jar is hidden in the back of the fridge, otherwise we’ll just eat it with a spoon…

  36. Kim posted on February 2, 2014 at 4:09 pm

    I love you for your chocolate syrup recipe!!! Thanks a million times over!

    • Karen Troughton posted on February 4, 2014 at 4:49 am

      And I love you back for your nice comment! :) Thanks!

  37. Megan posted on February 3, 2014 at 5:48 pm

    I just made this chocolate sauce and its perfection. thank you so much for sharing:)

    • Karen Troughton posted on February 4, 2014 at 4:47 am

      Hi Megan, so glad you liked it!

  38. Danette posted on February 3, 2014 at 8:29 pm

    This is an awesome recipe! We made it for gifts for Christmas and they’re were raves! I had to pass it on!

    • Karen Troughton posted on February 4, 2014 at 4:46 am

      Yeah! So glad you liked it! Love the idea of making it for Christmas gifts. :)

  39. Fadhi posted on February 8, 2014 at 9:41 am

    awesome, I’ve try this recipe. Taste really good using my own premium cocoa powder that we produce our own factory.

  40. Andrea posted on March 14, 2014 at 7:16 pm

    This recipe is superb! I made it tonight to drizzle (or should I say pour?) over vanilla ice cream and it was a huge hit with the entire family. The chocolate flavor was very rich and the difference from store-bought syrup was immediately noticeable. Like other posters, I had no idea this was so simple to whip up at home. Love the fact that there are no additives! Thanks for posting this recipe.

  41. David A posted on March 19, 2014 at 5:24 am

    To make it a little more natural I used evaporated cane sugar AKA sucanat. It is less refined that “raw” sugar IE: just evaporate the water and adds a little flavor of its own.

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  43. Julie Sims posted on April 14, 2014 at 6:24 pm

    I am in love with this syrup! Just posted an Aztec Mocha recipe using your chocolate syrup as a base! http://heroinejones.blogspot.com/2014/04/aztec-mocha.html


  44. Lacy posted on April 14, 2014 at 6:43 pm

    Love this! I will never go back to store bought chocolate syrup again.

  45. Autumn posted on October 30, 2014 at 3:41 pm

    Looks delicious :) 
    I am looking into recipes like this to use in my mochas :) Do you know how long it’d be good for? Like how long would the shelf life be?

  46. LynnD posted on November 13, 2014 at 1:22 pm

    It does look delicious. Most recipes have some added corn syrup the same as you put in fudge to keep it from crystallizing.

  47. Sam C posted on November 19, 2014 at 8:29 pm

    I just made this and it’s great! I just added a bit of espresso powder to heighten the chocolate flavor. I mixed it into some milk to make some delicious chocolate milk.

  48. Elaine C posted on December 23, 2014 at 5:01 pm

    I made this 15 minutes ago. I’m diabetic so I substituted the sugar with Splenda (1:1 ratio). It’s fantastic! I doubt I’ll ever by chocolate sauce again! Thanks so much for this :-)

  49. Tenley posted on February 7, 2015 at 8:23 pm

    So good, way simpler than other recipes I found! I just made this with my 4 year old and we used it to make banana split smoothies (bananas, strawberries, milk, and this syrup) Sooo good!

    • Karen Raye posted on February 14, 2015 at 7:43 am

      Banana split smoothies sound divine! I just made some of this syrup with my 3-year-old this past week, too. :)

  50. Pat posted on April 9, 2015 at 12:56 pm

    I am always looking for sauces to have on hand. I am wondering if this chocolate syrup could be canned for longer storage. Would it overcook? Would it separate? Or could I freeze it?

    • Karen Raye posted on April 11, 2015 at 7:33 am

      Hi Pat, I’ve not tried canning or freezing. I’m very careful about what I can and will only can foods that have been tested and approved for canning, and this one definitely has not been tested! Freezing on the other hand might work, but again, I haven’t tried it. If you try, please let us know how it comes out!

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