Homemade chocolate syrup uses only four ingredients and takes about 5 minutes. No reason to ever buy a bottle again!
Believe it or not, chocolate syrup is a basic in our house. Don’t hate me, but my husband makes us cappuccinos every morning and drizzles just a bit of syrup in mine. Mmmm…it’s a wonderful way to wake up. Update: Go here to see Brian’s step-by-step video on how to make awesome cappuccinos at home!
Of course we do occasionally use it for ice cream and when I’m feeling like a chef or something, I’ll drizzle some on the plates before I serve pieces of cake.
Needless to say, I used to buy it regularly- then came the “curse” of reading labels.
Uck. It’s like, 2 inches long- in fine print (I’ve enlarged this for you – I’m helpful like that). What is all that?
This is more like it – just four little ol’ ingredients. Ah…I’m already breathing easier. And the time it takes to make? How about 5 minutes (and that includes getting out your 4 ingredients):
How to make chocolate syrup
1. Add sugar, cocoa, and a pinch of salt to a small saucepan. I’m not sure why it’s there, it just always is- probably adds depth of flavor, or something.
2. Measure one cup of boiling water and pour about half into the cocoa mixture.
3. Whisk until a paste forms, getting out as many lumps as you can.
4. Add the remainder of the water, stirring until smooth and then bring to a low simmer over medium heat, stirring often (“low simmer” means bubbles just breaking the surface – like the photo on the right) Simmer for 3 minutes, stirring occasionally. Note: Don’t forget it on the stove – sadly, I’ve had to throw out batches that were burned badly on the bottom from my inattention.
5. Remove from heat, and add the vanilla. It will boil when it hits, but just stir it in- I like to take a big whiff of it at this point. Heavenly.
6. Let it cool about an hour. It’s most simple to leave it on the stove and give it a little stir once in a while, though I’m sure I’ve left it more than an hour before…
7. Find a jar to store it in. We use an old salad dressing jar that we couldn’t find the lid for, so we found an old milk jug lid that fit just right. (Have you got the idea yet just how fancy-shmancy we are around here?)
Ours probably lasts 3-4 weeks in the refrigerator, but like I said, we use it daily. I’m sure it would last longer if needed.
Click the arrow for the full chocolate syrup recipe (with print options)!
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Absolutely fabulous!! I used brown sugar, about 1/4 less water, then used a touch of heavy cream. Fabulous and I will NOT be purchasing ANYmore store bought syrup.
Thank you for sharing your post, from our home to yours, Blessings!!
★★★★★
Yay! And your tips seems like it would make a creamier sauce – yum. 🙂
I enjoy making this I switch the sugar to powered sugar and found it came out thicker and smoother
★★★★★
Oh, nice idea, Theresa. We actually don’t like ours thick, as we use it in coffee, but I can see for dessert applications that would be nice.
This is by far, the best chocolate syrup I have made. I did a few things differently though. I shifted the cocoa powder, used organic raw turbinado sugar and added a little extra vanilla. But I followed the boiling water and heat closely. So proud of myself.
I’m so glad to hear this, Fran! I’ve used different kinds of sugar, too, but haven’t thought to sift the cocoa. And I usually just pour the vanilla in, so am probably adding more too, lol.
★★★★★
Well, not too much vanilla. I would say about a 1/4 to 1/2 Tsp more. I also added a tad bit more sugar than 1 cup.
Sifting cocoa powder is a good way to ensure a lump-free result with anything powder. ( Mother taught me that.)
I read previous posts about adding heavy cream to make fudge. If so, then my suggestion is to warm up the cream to add to the mixture and put it on to simmer about 2 minutes to thicken.
★★★★★
Thanks, Fran, for the details!
This is by far the best chocolate syrup I have made. It didn’t last long. See my review on Pinterest. Used in my morning coffee.
★★★★★
I made using half water and half heavy cream. Perfect outcome
★★★★
Interesting! That would make it a bit more like a fudge sauce, right?
If you want to use stevia instead of sugar, how much do you need? Thanks!
I don’t know, Abigail – I haven’t had any experience with Stevia in recipes since I don’t like the aftertaste. 🙂
Can i use this as a syrup for my cake?
It’s always dry and I was thinking to moisten it with this chocolate syrup
I’ve never tried that, Karol – would you use Hershey’s syrup for this? This syrup is just like that.
I have been a Hershey fanatic for many years and if this tastes as good then I am converted.
Now how about a chocolate spread using almond butter. I purchased some at Costco.
Also being a lifelong Oregonian I like filberts better than hazelnuts, LOL.
Well, I don’t want to go on record as saying it tastes exactly the same – I don’t really know, since we weren’t connoisseurs. 🙂 But I DO know we really like this, it’s easy and cheap and we’ve made it for years and years now – I hope you do, too!
I think a chocolate-almond spread would be fairly easy – I’ll have to get on that. 😉
We ran out of store bought chocolate syrup last night, and my brother really wanted some chocolate milk. I decided to make some myself, and came across this recipe. I am so glad I did! In my mother’s words, “This is brilliant, you don’t even need milk, just eat it with a spoon!” It really is just that good, and easy to make. We did use it in chocolate milk, and it worked really well. I don’t think I will be purchasing Hershey’s again anytime soon. Thank you for this recipe!
Yay, Skylar – another convert. 🙂
Seven years later I’ve just found your recipe. Thanks so much! I do hope you’re still enjoying you’re cappuccinos 🙂
Yes we are, Donna – still thankful for them, and the chocolate syrup. 🙂
Just found this on Pinterest a few days ago and made it last night…so happy I did!! This is so easy to make and so superior to the store stuff!! Thank you! Now if only I had a cappuccino machine!!
Wonderful, Mary! Check out thrift stores for machines – we’ve got a complete how-to video using old machines on our You Tube page. 🙂
I just finished a batch and I used Swerve; tastes great. Thank you.
Thanks for sharing your recipe! I have a sugar free version, and it’s AMAZING, check it out here and let me know what you think: http://www.realyummyfood.com/recipes/better-than-hersheys-chocolate-syrup-recipe/
I was wondering if anyone has ever used this recipe in making (cold) chocolate milk, since that is what my kids drink in the morning. Have you tried it? Does it blend well with a spoon? Does it have a similar and good flavor?
Thanks!
Yes! We do all the time and we love it, Dee. 🙂
I wonder how it would taste with Stevia instead of sugar? It’s suppose to be much healthier.
No idea, Laurie, but if you try it, let us know! 🙂
I made this. My family says “thank you”.
🙂 Wonderful!
YAY!! I do wish that you would have posted this two weeks earlier. I went to Belize and found an organic chocolate shop that sold chocolate sauce with these ing. I bought the sauce then got to the hotel and said “wait, I can’t bring this home, I’m not checking a bag!” So I gave it to my sister. She had no complaints:) They did sell their organic cocoa brick and that I should have bought bc it would have made this so AMAZING!! I can’t wait to try it with the cocoa I have though. Thanks for posting this.
You are going to feel so awesome when you make this at home with ingredients you’ve chosen, Jennifer. 🙂
This is still my go to recipe for Chocolate Syrup. I just use sugar in mine for the sweetener & only about a generous 1/2 cup, I am a dark chocolate person. When I make it for the kids I use the full cup of sugar & cut the cocoa back to 1/4 cup, that makes it much more like the store bought stuff. Thanks for the great recipe Jami!
Yep, I’m like you, Jackie – I’ll make it with just 3/4 cup of sugar most of the time, but if I’m serving it to guests, I’ll make it with the full cup. 🙂
I mispelled your name. I’m sorrie 🙂
Ha!
Brilliant!
Thanks for the recipe Jamie!
★★★★★
Thanks, Jackie!
I to make this when I first started cooking, about fifty years ago, but had forgotten the basic instructions. I found your recipe and it seems to be the way I used to make it, however I did not use it for milk or ice cream. It was a breakfast treat. It may sound strange but it was delicious poured hot over biscuits with lots of butter on them. I hear my second childhood calling for me to make this treat again. Thanks for the recipe.
Hi! Is this syrup pourable straight out of the fridge? Love my hot fudge but looking for a recipe that doesn’t need to be heated up every time. =)
Yes, it is Lindsey, just like Hershey’s chocolate syrup. 🙂 It does need to be shook when you use it, as the some of the chocolate tends to settle over time, but that’s about it.
Thanks for the recipe, rather link to Marshmallows without corn syrup! 😀 I have lost a cookbook I have from 1945 that has a similar recipe. I love your site and the emails I get.
I love your chocolate syrup (and well just about everything else on your blog). I have been making it for years now and decided to try and revamp it to be a little more diabetic friendly. I wrote about it here http://www.gratefullynourished.com/gratefully-nourished/2013/10/4/low-carb-less-sugar-chocolate-syrup.html (giving you all honor and glory for the original of course). Thank you.
I used 1/2 cup sugar, 1/4 cup raw honey and 1/4 tsp nustevia powder…deliscious!
Lynda- Thanks for the tip on sucanat! That’s good to know, ’cause most of the time I’d prefer the flavor to be milder in order to let the dish’s flavor come through, you know what I mean? 🙂
I did this with sucanat and it turned out great. Thank you for the recipe! Have been in need and you came up in a search. (a tip on sucanat: some brands, like the Now brand, tend to have a very strong molasses flavor, wouldn’t recommend for this, but there are plenty that don’t)
~Lynda
Just needed a guide, and your was fun to read, so I used it! Thank you
For what it’s worth, when I toured the Scharffen Berger chocolate factory, they said the little bit of salt they add “fools the tongue” to cover any bitter taste in the chocolate.
Ah-ha! Knew there had to be some good reason…
I love this recipe! I will never buy Hershey’s Syrup again 🙂
Love this- I doubled it and with half of it I added about a cup ( maybe some more) of fresh raspberries juice. Turned out WONDERFUL. Thank you so much for this. The none Raspberries half turned out wonderful too.
I love this recipe. Also for Rachael, you can take cocoa and just whisk it into real maple syrup. Oh my its good.
Jeanne- I just made it yesterday again, too, and I reduced the sugar to 3/4 c. and used 1/2 sucanat and 1/2 white. I let it boil a bit longer (too much multi-tasking!) and it was so thick it wouldn’t pour out of the bottle without adding a bit of water! It’s a stronger chocolate flavor, and that’s about all the difference, besides the thickness.
Just wanted to let you know that I have been making this syrup for a few months now. We eat alot of homemade icecream and have iced mochas for after school snacks.
Today I made it with turbinado sugar (sugar in the raw). Also I added about 1/2 tbsp. of cornstarch to make a thicker syrup.
It turned out well.
Rachel- good question! I’ve been thinking about trying a different sweetener, though it’s been low on the priority list because I don’t want to mess with perfection (:-) and we use about a 1/2 tsp. a day. I’ve seen other recipes that use 2x as much sugar as I do, so I feel pretty good about this in a general sense, but have been thinking about another sugar. I hesitate to use maple or honey- both strong flavors- so have been leaning toward sucanat (though it’s a bit strong, too). I think I’ll start 1/2 and 1/2 and see what happens.
Let me know if you try something and you like it!
I see that you have tried it with other sugars and I just wanted to add that I have been making this with blonde coconut sugar and it works really well, I have added just a bit more water so it isn’t too thick. It lasts about 2 months in our house. I am off to go make another batch! Thank you.
Thanks, Rachael- that’s a good suggestion! I’ve experimented, and I’ve been making it with less sugar- for more of a dark chocolate flavor- using sucanant or half white/half sucanant if I don’t have enough. I’ve never bought coconut sugar, though- this is a good excuse to!
I have always liked the flavor of good ol’ sugar as opposed to stevia or sucanat, maple sugar or honey-all having their own distinct flavor. I am really happy to have found blue agave nectar and it’s sweet mild flavor. I bought a two bottle pack, 36 oz. each, at Costco for $10-Organic. Great to sweeten drinks like iced tea. I know you are busy but I can’t wait for you to come up with some great uses for it while I enjoy my home-made carmel I made this last Sunday….yum! I do eat it with just a spoon occasionally. thank you!
I’m looking at ways to use Agave more, so you never know…stay tuned. 🙂
JUST FYI: they are now saying that agave is NOT good for you. It is basically just table sugar, and should not be used as a healthy alternative to sugar. Do your research. (not meant to be snotty, just do a search on agave. It is no longer considered healthy)
Hmmm, I totally had to look up this 4-year-old comment you were replying to, Carol. 🙂 As a matter of fact, I did do research after this as agave became popular and have never used it after realizing it was not healthier (FYI, this was years ago – there are plenty of health sites that questioned it back then, it’s not just now). There are no recipes on my site that use it.
Looks great, do you know if a less refined sugar would work as well? Say maple sugar or sucanat? I love chocolate milk as an occasional treat and hate spending the money on organic chocolate syrup that often still has corn syrup in it!
THanks for the recipe. I still buy the yucky bottle and feel guilty about it. I had tried an organic brand but couldn’t justify the sky high price. I will be making this and some homemade icecream this coming week! Thanks againg!
Anon- Good for you for riding your family of HFCS! It’s not easy, because it’s in everything, but I’m hoping if enough people stop buying it, they’ll go back to plain ol’ sugar.
Awesome! Found your recipe when searching on ‘natural chocolate syrup’ after I saw that HFCS was the #1 ingredient in that staple brown plastic bottle in our fridge. YUCK! I’m systematically reducing the HFCS in my child’s diet one step at a time. Just threw the brown plastic in the trash. Can’t wait to have a natural choice with 4 natural ingredients in my fridge next week! Thanks again. Will subscribe to your blog so I can follow your other good ideas!
Kim- Good for you. As you know, I think this is the best with coffee. 🙂
Mirawyn- Thanks so much, sure glad you are finding things you like. I’m off to eat some granola now!
I found your blog searching for a recipe just like this, and I’m hooked. I made this and the granola last night (hey, I had all the granola ingredients anyway…), and both turned out great.
I already have some of your other staples on my to-try list, starting with the teriyaki sauce and spice rub!
Thanks so much, and keep them coming!
I JUST learned how dang easy it is to cold brew coffee at home in a French press and have been madly researching recipes for syrups to put in my daily drink… Thank you so much for posting this, as soon as I get some lids for my empty bottles I’m going to make this chocolate syrup!
Yea, Laura!
I just wanted to say thanks for the recipe–it’s so easy and delicious, and has become a staple in our mocha-loving household. No more Hershey’s for us! 🙂
Thanks for the recipe!
i have a great husband who makes me my morning mochas when i need them too : ) we recently found ourselves reading more labels b/c we have more time to make more from “scratch.” yet the last batch of syrup i made only lasted a week…i have an ice cream problem, my daughter likes chocolate milk and it’s been a heavy mocha week…doubling up the recipe this time! thanks for sharing, we need more resourceful people like you in our lives.~stacy
I’m totally jealous about the morning cappucino thing! 😉
Thanks for posting this, no more mystery ingredients for me !!
Thanks so much for your comments, Colleen and ZooKeeper! I’m glad you’re finding useful things on the site – that’s my goal, so I’m really happy to hear your thoughts.
Be sure to check out the other pantry basics – I plan to keep adding new ones.
HI,
I found your site looking for a natural chocolate syrup recipe for my six kids! I just love this site. I went to the others on your suggested sites list–but I like yours the best. I am a mom of six children, transplanted to the very expensive tropical paradise of Florida during the housing crash! So, I find myself back at square one financially, getting back to basics and trying to save as much money as possible. The cost of living is very high here. We also have several special needs due to a child with Down syndrome and two with Type 1 diabetes. I am trying to buy better food for our family–organic and all natural. And I want to begin growing some of our own. Your website is a real enocuragment for all of this! I love the layout and pics–very enjoyable and user friendly!
God bless you!
Colleen Allison
Thanks for the recipe and instructions. When it’s this easy and yummy… why buy it with all the extra junk in it (even the organic ones aren’t nearly as good!) Plus I can store it in a glass container. My guys love chocolate milk and syrup on their ice cream, so this will work well! Thanks. I like your keep it simple, natural, easy site!
Hope you both like it as much as we do.
Thanks for visiting!
We will be trying this recipe out as we are needing chocolate syrup. It will be nice knowing exactly what is in this syrup compared to the store bought. Thanks for sharing.
I found you from the link you left at moneysavingmom.
Sounds yummy!! My kids LOVE chocolate syrup so now we have a home made solution!! Thank you!!
Heather