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 this chocolate sauce (no high fructose corn syrup here!), AND it tastes ah-mazing.
It makes milk, coffee, smoothies, ice cream – you name it – taste fantastic.
I love this classic chocolate syrup recipe because it’s not overly sweet. It’s just nice and purely chocolatey, yet with very few ingredients. FIVE ingredients, in fact – and that’s if you count the water!
We’ve got:
- Cocoa powder
- Granulated sugar
- Pure vanilla extract
- Salt
- Water (I forgot to photograph the water. I always forget an ingredient!)
So if you’ve ever wondered how to make homemade chocolate syrup, here you go! Simply stir together the cocoa powder and sugar in a medium saucepan, then add the water and salt. Cook, stirring, over medium heat until it comes to a boil. Let boil for a short period of time, remove from heat, and add the vanilla. You’re done!
Now, you can add your chocolate syrup to warm milk for hot chocolate, or stir it into cold milk for chocolate 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.
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.
How can I make it sweeter?
Be sure and taste your chocolate syrup while it’s still warm. 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. Be sure to let it cook a bit more so that the sugar dissolves!
Am I able to safely can this chocolate syrup?
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.
Can I freeze it?
I haven’t tried freezing/thawing this homemade chocolate syrup. When I do, I’ll come back and leave an answer!
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.
My syrup is too thick. What am I doing wrong?
If it’s too thick, you cooked it for too long. Try cooking for less time. To salvage this batch, try heating the sauce gently and thin with a bit of water or milk.
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
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 until boiling, stirring constantly.
- Continue boiling until mixture thickens, about 3 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.
- 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.
Notes
Nutrition Facts
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.
wow! this is lovely,am glad I gave it a trial before heading to the stores.thanks a lot for this recipe
Can anyone tell me about how many calories are in a tablespoon of the finished product???
Thank you for this easy and delish recipe. I may add a tsp of instant coffee to increase the chocolate flavor.
How long should the chocolate syrup cool in the pot before putting it in a glass jar?
Do you think this recipe will work using Stevia?
It worked awesome. It was a little bitter, but as soon as I added the vanilla I couldn’t tell the difference.
Excellent. Tastes just like store bought.
Thanks so much, Lois!
My syrup is too thick. What am I doing wrong??
Hi Sharon, try cooking for less time.
Not only does this make an excellent ice cream topping, but added to warm milk makes a lovely hot chocolate. ❤️ Thank you for sharing.
Was searching for a “sugar free” chocolate syrup recipe and came across your chocolate syrup recipe. I subbed with erythritol (low carb sugar alcohol), same measure as regular sugar, and added a teaspoon of liquid stevia. The result was delicious and won’t spike my blood sugar! I also added some MCT oil since I’m eating high fat as well as low carb. I think it made it VERY smooth! Thanks for the recipe.
I just made it and it was not what I expected. I guess my cocoa powder is too old. It was bitter, and I’m not likely to pour it over ice cream which is what I was hoping for.
I’m in my last couple months of pregnancy and hate going out shopping multiple times a week, but I also crave chocolate milk sporadically. This was a wonderful solution! Plus it can be made in the microwave!
how do you make this chocolate syrup thicker
Cook for longer. 🙂
And if you wanna use it for hot chocolate, all you have to do it heat up the milk!!! It’s so good!
messed up and add the vanilla before it cooled. Still tastes AMAZING but not quite a syrup. Thanks for the recipe.
wait do i need to let it sit in the refrigerator for a month before i use it ??!
I think she means it will stay fresh in the fridge for a month
This chocolate sauce is just what the doctor ordered while I’m snowed in and a mocha craving hit me!!
The recipe is so fast, though I couldn’t boil as long as suggested because it was beginning to burn my mixture, luckily I stopped the heat and it’s still excellent in my made at home mocha today!
Hi Kaara, I’m so glad you liked this recipe! Thanks so much for leaving a review. 🙂
Exactly the recipe I was looking for. Tastes amazing! I used 1/4 teaspoon of table salt and 1 teaspoon of vanilla extract. This was to my taste so I recommend adding as the recipe suggests and add more after you taste if you need 😊
Thanks so much for your review! 🙂
Well I made this because I didn’t have any chocolate syrup left. My son loves chocolate milk. I had to double the sugar because it was WAY too bitter for a 16 yr old. (And me if I use it on ice cream) .
I also did the math to see if it’s cheaper. Using my recipe it’s a whole .09¢ cheaper than buying it.
I always buy the 48oz Hershey’s from Walmart for $4 or the three pack which works out to be $3.79 each.
I shop at Aldi so the cocoa is $2, the sugar is $2.79 and the vanilla is $1.
That works out to $1.30 per batch. Since you need three batches to make 48 oz, that’s $3.90.
Even if I follow the recipe it’s still only $3.44, a savings of .54¢
So I’ll still buy the store brand and make this only when I run out.
Hi “just someone” I wanted to say that I thought it was really cool how you figured all of that out. Really smart and very useful deductions too. I like being able to weigh things out to know if something is going to be worth my time etc. I just love to make the syrup myself because I’m allergic to corn. And even though they have a new syrup without corn , I can’t stand the taste of it for some reason. Thanks for listening. 😁
Funny how our tastes are different, I will add less sugar next time because it is tiny bit too sweet for me 🙂 I also prefer to use fewer ingredients than typical chocolate syrup in the store consists of so this recipe is perfect for me 🙂
Thanks for the chocolate syrup recipe! Amazing it never occurred to me to make before.
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.
the cocoa powder and sweetener were the only changes and its great. I can have dark chocolate milk again.
Thanks so much for sharing what worked for you! And thank you for the review!
love chocolate recipies made with cocoa powder.
Me too! 🙂
I found this recipe to be as stated 5⭐️s. It is delicious with no chemicals! Easy to make. No excuse for buying commercial chocolate syrup now.
I’m so glad you liked it! Thank you so much for the review!
Recipe calls for one Tablespoon of vanilla. Is this an error?
I used two teaspoons and was fine.
Not an error; I like my vanilla! But certainly go by your own tastes. (Honestly, I might use less now than I did when I wrote the recipe, considering how expensive vanilla extract is these days!)
Regarding comments about the amount of vanilla, I allways use a lot of vanilla, it’s more of a flavor enhancer than anything, it never makes anything actually taste like vanilla to me. So a tablespoon is the perfect amount, if you had written a teaspoon I would have used a tablespoon anyway lol. The recipe is great, thanks.
So imstead of using water, I replaced with milk. When it comes to potbrownies, cakes, mashed potatoes, I use milk. It turned out great 👍! I will defiantly make chocolate syurp homeade from now on. Thank you!
I have a question, i would like to know if anyone has ever canned chocolate sause successfully.
I have read that it isnt safe to can . I have a 30 qt pressure canner is it possible to achieve.
Lorna
I ended up with a bit more than a cup, but no complaints there! Thank you for the recipe, this was very delicious.
If your syrup is too thick just heat up it again gently and add a tablespoon or two of water, can probably just do it in the microwave after you realize it’s too thick….
I must have been the only one who did something wrong! It has a powdery taste. Don’t get me wrong can’t make to many errors when it comes to chocolate. But to me it had a powdery taste. I’m thinking I didn’t cook it long enough maybe. A friend had it too and didn’t taste anything different(wrong) about it. Maybe just me! Way to go Kare! Quick simple recipe at half the cost.im sure this will be a keeper
Made syrup and ga e it a ice bath, cooling off faster.
Only about 15 minutes to glass jar and refrigerator
Thank you
Blessings
PS also first sifted sugar and cocoa before mixing them together
Very very tasty and E Z
So very good!!! Goes perfect in my iced coffee. I added some espresso powder for a coffee twist. Next I am going to try a bit of banana syrup from my favorite coffee shop in Nashville, I’ll use it in place of the vanilla… we’ll see how it turns out!
Very good, thank you. Next time I might just put less sugar or get darker cocoa.
I take back my previous comment. I put it in the fridge and it came out perfect, dark, thick and just like the H brand in the store. 🙂 thank you. Just the right amount of everything.
How would you make this a mocha flavored syrup?
Hmm, I think I would stir in a tablespoon or two of instant espresso powder. Sounds delicious!
Reduced vanilla to 2 tsp and it is perfect.
I followed your receipt, but replaced cup of sugar with 1/2 cup of Splenda. It worked! Tastes great and blended well with milk for chocolate milk. Thanks!
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Can this syrup be frozen?
I’ve never tried it but I’m pretty confident it will freeze well.
I wan to know if I can use regular table salt instead of the Kosher salt? If I can will the syrup with table salt keep for a month?
Sure! I would just start with a little less to begin with as kosher salt isn’t quite as strong.
This recipe is absolutely FANTASTIC!!! I bake and make my own fudge.
I doubt I will EVER buy store bought syrup again.
I found this recipe simply by a random Google search, and I will share this with everyone I know!
THANK YOU!!!
Thanks so much, Chris! I’m so glad you like it. 🙂
I have enjoyed this syrup for 65+ years and am so glad it is still unchanged. I now use it for my grandkids who love it as much as I did when I was youmg.
I would have love to, but I couldn’t get some of the listed ingredient over my place
I wonder if one couldn’t triple this and waterbath pints to be shelf stable?
Hi Karen, that may work, but personally I wouldn’t do it, just because you have to be really careful what you can. I’m not sure the pH for the chocolate syrup would make it appropriate for canning. It would be awfully convenient if you could though! Happy holidays!
I love this syrup. I made it once and it lasted well more than a year in my fridge.
I’m glad it’s a winner for you!
Thanks a lot. I made this today. It turned out perfectly. My Hersheys loving kids loved it.
Yay! So glad you (and they) liked this recipe. Thank you for sharing!
Totally didn’t notice I needed one tablespoon of vanilla and only used one teaspoon. It’s okay but still bitter. Can I mix it in cold or should I heat up the chocolate?
Hi Stephanie, the amount of vanilla shouldn’t affect any bitterness. I would suggest adding more sweetener (and yes, heat it back up to add more sugar so that it dissolves). Hope that helps!
The recipe is perfect. I always cut sugar in half or more in everything I bake but I did not in this recipe. It is just a personal preference but I’ll add tiny bit less sugar next time (I am sure it also depends on the cocoa powder I used, even unsweetened can differ in sweetness from one brand to the next). It has a great potential, I will try adding some hot paprika to it and maybe make a drinking chocolate 😁 thank you for this recipe!
Ooooh hot paprika sounds like a delicious addition! Thanks so much for your review; I’m glad this one is a winner for you.
I mixed the cocoa, sugar, salt, and water and it’s super thick – a paste, really – I can barely get my whisk through it (and yes, I am sure I measured correctly). Is it supposed to be that thick when you first mix it?