This homemade chocolate syrup recipe isn’t only an acceptable replacement for commercially-made versions, it sort of beats the pants off of store-bought. Buh bye, Hershey’s syrup!
Chocolate syrup costs pennies to make, it takes all of 10 minutes to whip up, you know exactly what went into it (no high fructose corn syrup here!), AND it tastes ah-mazing.
Table of Contents
- Why You’ll Love this Chocolate Syrup Recipe
- What Readers Say About This Recipe
- Chocolate Syrup Ingredients
- How to Make Chocolate Syrup
- Tips for Success
- Frequently Asked Questions
- Ideas for Using Chocolate Syrup
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 Readers Say About This Recipe
- “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!
Tips for Success
- Achieving the right consistency: You want to boil your chocolate syrup for 3 minutes, no longer, or it could come out too thick. If it’s too thick, it cooked for too long. If your current batch has thickened up too much, try heating the sauce gently and thin with a bit of water. If your syrup appears too thin, try cooking it for a bit longer, but if it’s coating the back of your spoon it’s probably the right consistency. Remember, it thickens a lot once it cools.
- Sweetness level: This chocolate syrup recipe as written makes a nice, dark, slightly less sweet chocolate sauce. Add up to 1/2 cup more sugar for a sweeter syrup. If you add the sugar after cooking the syrup, be sure to taste your chocolate syrup while it’s still warm and if it’s not quite as sweet as you’d like, add some more sugar, a couple of tablespoons at a time, until it’s sweet enough for you. Then sure to let it cook a bit more so that the sugar dissolves, adding more water as needed to achieve the right thickness.
Frequently Asked Questions
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, coconut sugar, or agave syrup for the granulated sugar?
- Honey: I have tried this and it does not work out – the honey makes the syrup way too thick. Sorry!
- Coconut sugar: I have not tried this personally, but a reader did report success!
- Agave syrup: The result is thick (like with honey) but one reader reported she still loved it that way.
Can I can this chocolate syrup recipe?
I wouldn’t do it, just because you have to be really careful what you preserve via canning. I’m not sure the pH for the chocolate syrup would make it a safe candidate. But you can freeze it!
Can I Freeze Chocolate Syrup?
Yes! Make a big batch, place it in an airtight container like a mason jar, and freeze for up to three months. Thaw overnight in the fridge or use the “defrost” setting in your microwave and stir until smooth.
You can also freeze smaller portions in ice cube trays, then pop the frozen cubes out and store in a freezer bag. Convenient for smaller portions!
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.
Easy Homemade Chocolate Syrup
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, with a name like mine, I also try not to ask to speak to the manager.
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.
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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!!!
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.
Sugar is a natural preservative that is why it keeps so well. As far as being low calorie ???
I’ve had mould grow on simple syrup that I kept at room temperature. Refrigeration is best.
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.
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.
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!!!
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).
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!
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!
Can this recipe be made with Stevia or Agave instead of sugar?
I’ve not tried it with either, but if you give it a go, please report back!
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! ^_^
That sounds incredible! So glad you like it. 🙂
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.
yah, I used the sweetener and a few drops for peppermint extract. I put the compound in the fridge, it turned out quite thick but it is alright for making iced mint mocha 🙂
Love it!
Great recipe, my only quibble is the yield. It made closer to 2 cups– filled a pint jar almost full. With one cup each of sugar, cocoa and water, it would definitely make more than a cup of syrup unles you cooked it down for much longer than a few minutes.
Just wondering if there is a way to substitute honey for the sugar? Any help would be appreciated. TY
I have tried this but it came out too thick. I’m sure with a bit of adjusting of quantities it would work. I will report back once I’ve nailed it!
I’ve been making a similar sauce for some time, but hadn’t thought of salt. A good add!
I like to use half and half white and dark brown sugar. Adds just a bit of molasses kick, which nicks well with vanilla.
I am so exited to make this!! My baby sister loves chocolate milk but i dont really like how many un-needed ingredients there are in store bought syrup. Ill write back how it goes. But one question, how would I add mint? Would i simmer mint leaves in the cup of water?
I love the idea of adding mint flavor! Steeping mint leaves would be exactly how I would do it. Bring maybe 2 cups of water to a boil, add mint, remove from heat and let sit for 10-15 minutes. Then strain out the mint and measure out 1 cup of water (this way you know you have still have exactly 1 cup of water). Please report back how it turns out! What a sweet sister you are. 🙂
The first time I tried this recipe I made it with mint. Just add a 1/4 cup of brusied mint leaves to slightly more than a cup of water. Bring it to a boil for 10 minutes, then remove from heat and steep to taste. Use 1 cup of the mint infused water and make the recipe as written. It is great on ice cream, for hot cocoa, chocolate milk, or in coffee. I’m making a bunch for Christmas gifts.
YUM!
How long will this last in the refrigerator?..
What ratio to milk would you normally use the syrup? I wanted to make a hot chocolate with it.
It really depends on your tastes, but I usually use about 2 tablespoons for a cup of hot cocoa.
I’m not sure what I’m doing wrong…. I’ve tried making this and also hot coco but each and every time it comes out grainy as if the cocoa hasn’t fully dissolved or interrogated. Please help me figure this out!
*this is also a problem when I make home made chocolate pudding.
Hmm, what kind of cocoa powder are you using?
I put a lid on when firstbcame to a boil. Left it on only a few seconds to steam sides. No crystals.
Read that somewhere a long time ago.
Great Recipe! It took no time at all and it tastes better then the store bought. You can actually taste the chocolate and not a bunch of corn syrup. Thank you for sharing this recipe!
I made this this morning so I could sip a mocha in front of the fire on a rare chilly morning in S. Florida. It was so easy and so much better than any store bought I’ve had. It made an awesome mocha with my Ninja! So long overpriced coffee house drinks…Thank you for sharing this. I will never buy store bought again…and no high fructose corn syrup…yeahhhhj
I think I need a mocha and a fire soon too! So glad you like the recipe. 🙂
Why don’t you have a print available
Thank you Karen for a delicious chocolate syrup recipe. I followed the steps exactly and I love it.
This is quick and easy and great. What more could you ask for?
😀 Thanks Suzan!
Just made this sauce and it turned out wonderful. No more store bought chocolate sauce for me. I was reading the other reviews and how a couple of people got 2 cups out of it is beyond me. I put the sauce in a small 10z jar and it was perfect with a little room left over.
just made this for iced coffee drinks….I used Guittard cocoa, demerara sugar (3/4 c), and N-M vanilla paste. Using top quality ingredients like these brands, and a recipe that gives proper proportions like this one does, yields a superior product that will blow your taste buds away! Thanks for the recipe!!! It’s a keeper!
The higher quality your cocoa powder, the better the syrup! And I used vanilla extract I made myself with a mini bottle of vodka infused with a split vanilla bean (takes 3 months to make but inexpensive and way superior). And raw cane sugar for a more complex, satisfying result.
I’m super excited to try this over pancakes. I did it the lazy way though and popped it in the microwave. My saucepan is otherwise occupied by the chocolate pancakes I’m making.
If anyone decides to go this route, I recommend 30s intervals. I did a minute and had to aggressively whisk out the chunks!
Thank you for the recipe!
can I use this kitchen classic chocolate syrup for my cake since I don’t have chocolate morsels
Hmm, not sure how this would work in a cake. If you try it, please report back! 🙂
I am thirteen but I enjoy baking, cooking, ect. I made a specialty coffee for my mom. I put it in both the coffee and the glaze it made the perfect consistency! Good bey hershey’s chocolate hake
Love it! 🙂
Can I use this as simple syrup?
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Just want to say the syrup is perfect. Thank you much. I have tried a number of the recipes out there and this is so good
and quick.
Thanks for posting it.
Fred
Can I use any kind of jar.
Yep!
Do not have any mason jars
Made this recipe a couple of days ago. Cut it in half … 1/2 cup of everything. When I took it off the stove it was a nice pouring consistency. But after overnite in the fridge, almost a solid. Wish I knew why.
The taste is too cocoay (is that a word?) for me and I love chocolate. So I think if I try it again I’ll cut down on the cocoa or up the sugar a bit.
But I want to pour it, not shovel it out of the jar!
But it was super easy to make.
I’d suggest cooking for a shorter period of time next time. It should still be a little runny when done cooking then it thickens to the right consistency after sitting for a bit/chilling. 🙂
I noticed that the recipe said one TABLESPOON of vanilla. Was this supposed to say one teaspoon? I noticed all the other recipes only used 1 teaspoon.
Yep, I like a lot of vanilla. 🙂 But feel free to decrease that amount if you like! I just noticed the price of vanilla yesterday and oy. I might go down to 1 teaspoon for awhile now too just due to that!
can you use this as a simple syrup on cakes ? thank you for your recipe, I am looking forward to trying it
Hmm, I’m not sure about that one. If you try it please report back!
I made another recipe with milk, it was horrible! THIS RECIPE IS DELICIOUS!!! PERFECT!!!
I just whipped this up so that I cold have chocolate syrup for my boys chocolate milk & I’m very impressed with the results! I googled & found this recipe in a snap, thank you for sharing!
I’m so glad you liked it! 🙂
Any idea of the calorie content?
how much of this does it make
We are diabetic and don’t use alternative sugar either. Can we replace the sugar with a tablespoon of agave?
Xylitol works well & tastes great 1:1 ratio
Hi Kare.
I try to eat mostly vegan (still in process of converting). Im surrounded by carnivores too. I know your cooking routine w/o even knowing you. I totally get it. Im used to it now but I sure had a fight going on a while back. Lol. Everybody trying to tell me it wasnt healthy and me finding my way through life and health issues and watching loved ones pass away due to different things but knowing we are what we eat spiritually, mentally, emotionally, socially and finally physically. People must have the opportunity to be who they are and become the best they can be in a loving and supportive enviroment whether your a carnivore a vegetarian or vegan or whatever. We all grow at different rates and it is a blessing to interact with all people, nature etc. I just wanted to share with you.
Love this recipe! I added cinnamon and cayenne pepper for a little punch. Perfect thank you!
I am SO EXCITED to find this recipe! I have gone organic with so many items, and try to avoid corn syrup like the plague! So when my old can of Hershey’s ran out I went looking, and MAN the orgainic varieties out there are mega-expensive. Like 10-12 bucks a pop! I cannot wait to make this this weekend. I have plans for a BIG organic banana split. 🙂
A big organic banana split sounds divine! I hope you liked this recipe as much as we do 🙂
Thank you very much. Loved it. Uick and easy.
You’re welcome! So glad you like it. 🙂
I’m making chocolate ice cream and am using a basic vanilla recipe. Would this syrup be good to make “chocolate ice cream “?
Thank you so much for sharing this! I only tasted a bit of it as I try to stay away from sweets but it worked perfectly for what I needed it for…which was putting it on my boyfriend’s windshield wipers and turning them to “on” so he can have a fun confusing surprise in the morning. I didn’t want to have to go to the store so this was PERFECT. <3 Heck, maybe I’ll make myself a mocha and watch it go down. Going to have “sweet” dreams tonight!!!
Ha ha ha ha! That is an awesome prank and definitely the most creative use for my chocolate syrup recipe thus far. I am cracking up.