This homemade chocolate syrup recipe isn’t just an acceptable replacement for commercially-made versions, it sort of beats the pants off of store-bought. Buh bye, Hershey’s syrup!
It costs pennies to make, it takes all of 10 minutes to whip up, you know exactly what went into this chocolate syrup (no high fructose corn syrup here!), AND it tastes ah-mazing.
Table of Contents
- Why You’ll Love this Chocolate Syrup Recipe
- Chocolate Syrup Ingredients
- How to Make Chocolate Syrup
- Recipe Substitution FAQs
- Ideas for Using Chocolate Syrup
- FULL, PRINTABLE RECIPE
- Reviews & Comments
Why You’ll Love this Chocolate Syrup Recipe
This homemade Chocolate Syrup recipe makes milk, coffee, smoothies, ice cream – you name it – taste fantastic.
I love this version because it’s not overly sweet. It’s just nice and purely chocolatey, yet with very few ingredients. FOUR ingredients, in fact – okay, five if you count the water!
I first shared this recipe over 10 years ago, in 2013. Since then, thousands of people have made it and asked qustions/shared feedback; so I’ve tweaked and added all kinds of substitution notes etc. so that you’re sure to have glossy, perfect chocolate syrup success.
What have other readers said about this recipe when they’ve made it and loved it?
- “OMG! This is the best chocolate sauce I’ve ever tasted! I have to say the tablespoon of vanilla really made it fabulous! Thank you!”
- “I lost count how many time I made this chocolate syrup. So easy, simple yet super tasty!”
- “Waaaaayyyyy better than the real thing! I highly recommend.”
Chocolate Syrup Ingredients
The list of ingredients is so, so simple.
- Cocoa powder – Use a good quality 100% unsweetened cocoa or cacao powder like Guittard or Ghirardelli. But in a pinch, Hershey’s works fine too.
- Granulated sugar – just your typical white sugar!
- Pure vanilla extract – because vanilla + chocolate are BFFs.
- Salt – I use kosher, but you can use sea salt or table salt, just start with about half of what the recipe calls for or your chocolate syrup will be too salty.
- Water (pretend it’s there in the photo)
How to Make Chocolate Syrup
Here’s how to magically make chocolate syrup from cocoa powder, sugar, salt, vanilla, and water!
Simply stir together the cocoa powder and sugar in a medium saucepan, then add the water and salt. It won’t combine right away, but keep going and watch the magic happen!
Cook, stirring, over medium heat just until it comes to a boil, becoming glossy, smooth, and glorious. Let boil for a very short period of time, remove from heat, and add the vanilla. You’re done!
Recipe Substitution FAQs
Can I use more (or less) vanilla?
Yes! I called for 1 tablespoon because I love the stuff. But now that vanilla is at a premium, personally, I only use a teaspoon or so. It shouldn’t drastically affect the final outcome.
Can I use regular table salt instead of kosher salt?
Yes! I would start with half the amount then add a pinch or more later on when you taste and adjust.
Can I use Splenda instead of sugar?
Readers have reported success with substituting Splenda! Here are their comments.
- I followed your recipe, but replaced cup of sugar with 1/2 cup of Splenda. It worked! Tastes great and blended well with milk for chocolate milk. Thanks!
- I made this with stevia (pure stevia powder – I used 3/4 teaspoon) dissolved in half a cup of water instead of the sugar. mixed cocoa powder 90% dark and 10% milk.
Can I substitute honey for the sugar?
I have tried this and it does not work out – the honey makes the syrup way too thick. Sorry!
Can I substitute coconut sugar for the granulated sugar?
I have not tried this personally, but a reader did report success!
Can I substitute agave for the sugar?
The result is thick (like with honey) but one reader reported she still loved it that way.
Ideas for Using Chocolate Syrup
- Stir into milk and drink cold or heat it up for hot chocolate! I love it in oat milk. Start with about a tablespoon of chocolate syrup per 8 ounces of milk or so and stir in more until it’s the exact chocolatey level you crave. “Chocolatey level” being an official term, of course.
- Drizzle it over ice cream – like homemade vanilla ice cream. Yum.
- Try it in a smoothie like this Chocolate Strawberry Smoothie. So good!
- Stir it into coffee with a splash of cream. Instant mocha!
- Or go with a cold coffee situation. Add to your cold brew or try this Frozen Mexican Hot Chocolate Mocha!
- Add it to your next milkshake for the perfect chocolatey situation.
- Cocktails love chocolate! Add a drizzle and drink up. This Chocolate Martini looks perfect.
Chocolate Syrup {4 Ingredient, 10-Minute Recipe}
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 pure vanilla extract
Instructions
- 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 just until begins to boil, stirring constantly.
- Let boil just until mixture thickens, about 3 minutes. Your chocolate syrup 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.
- Remove from heat and stir in the vanilla. Cool. Taste again. If it’s not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
- Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
I was hooked here for a long time. Lovely blog and loved your recipes!
Thank you so much, Purabi!
Made this syrup with Xylitol instead of sugar, and dark cocoa. Delicious!
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.
I hope you love it!
Reject shops in Queensland Australia, often stock Hershesys syrup and USA chocs.
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!
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. 🙂
Well, a homemade mocha just may be in my near future! this chocolate syrup sounds pretty darn tasty!
It’s perfect for mochas. In fact, I may just whip one up right now … thanks!
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?!)
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.
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!
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.
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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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!
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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This is PERFECT. Will be using this for chocolate milk, mochas, and ice cream. Yum!
Only one problem: this will not keep for a month in my refrigerator! 🙂
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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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!
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!
Just made this with mz mom! So yummy and it makes the house smell like chocolate!:) Thanks so much for the recipie!
I made this with a pinch of instant coffee and it tastes amazingly dark & so very divine. Thank you for posting this. 🙂
Oh Michelle. That is the MOST fabulous idea. I am trying this next time I make it!
Hi,
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! 🙂
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!
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.
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.
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!
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!
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!!!
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
Hi Bob, I’m glad you loved it! 🙂 Thanks for sharing your alteration – great idea!
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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.
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
Will this chocolate syrup freeze in the freezer?
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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!
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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Made this when the store stopped carrying my favorite chocolate yogurt. Now add a little of this (or a lot!) to vanilla yogurt. Yum!
I love this!!! I’m not buying syrup from the store again. . .although it may just get eaten plain!
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…
I love you for your chocolate syrup recipe!!! Thanks a million times over!
And I love you back for your nice comment! 🙂 Thanks!
I just made this chocolate sauce and its perfection. thank you so much for sharing:)
Hi Megan, so glad you liked it!
This is an awesome recipe! We made it for gifts for Christmas and they’re were raves! I had to pass it on!
Yeah! So glad you liked it! Love the idea of making it for Christmas gifts. 🙂
awesome, I’ve try this recipe. Taste really good using my own premium cocoa powder that we produce our own factory.
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.
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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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
Julie
Love this! I will never go back to store bought chocolate syrup again.
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?
It does look delicious. Most recipes have some added corn syrup the same as you put in fudge to keep it from crystallizing.
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.
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 🙂
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!
Banana split smoothies sound divine! I just made some of this syrup with my 3-year-old this past week, too. 🙂
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?
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!
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!
Wow! I had no idea it would keep that long! So glad you like the recipe. 🙂