Quick & easy homemade chocolate syrup uses only 5 ingredients for a wonderful preservative-free dessert topping…great for ice cream, cakes, or milkshakes!
You can make chocolate syrup yourself!
Chocolate Syrup from a can is full of ingredients I can't spell or even pronounce, not to mention that slightly tinny taste.
Homemade Chocolate Syrup solves that problem with a recipe that contains ingredients in the pantry. Plus, it comes together in a snap!
No need to go to the store
Yes, you're only five ingredients away. Really just chocolate-flavored simple syrup, if you can boil water and sugar together, you can make this easy chocolate syrup.
You add cocoa powder and vanilla to a heated water-and-sugar mixture. Strain it through a fine mesh strainer to insure your syrup is extra smooth, then let it cool.
What could be simpler?
Just so we're clear, this recipe for chocolate sauce produces a syrup that has the consistency of runny honey, rather than thick like a hot fudge sauce. If that's what you're looking for, I have my Dark Chocolate Hot Fudge for you.
I found this DIY chocolate syrup recipe from Five Heart Home and have made it many times. Say goodbye to Hershey's syrup, and leave the car key alone!
How to use chocolate syrup
You probably don't need me to tell you, but I will anyway.
- As an ice cream topping (or swirled into homemade ice cream)
- In cake or brownie recipes
- In a killer chocolate milkshake
I promise you'll be making this chocolate sauce again and again!
Slainté! L’chaim! Cheers!
Easy Homemade Chocolate Syrup
- ⅔ cup water, (5 oz, 140g)
- ¾ cup sugar, (5¼ oz, 150g)
- ½ cup cocoa powder, sifted (1½ oz, 42g)
- ⅙ tsp kosher salt
- 1 tsp pure vanilla extract
- In a small pot set over Medium-High heat, mix water and sugar until dissolved. Bring to a simmer. Reduce heat to low and simmer for 3 minutes, stirring regularly.
- Stir in cocoa powder and salt, and continue stirring and simmering for about two more minutes or until cocoa powder is all dissolved and mixture is smooth and slightly thickened.
- Remove from heat and stir in vanilla extract. Strain through a fine mesh strainer into a bowl and let cool to room temperature. The syrup will thicken upon standing
- Store chocolate syrup in a jar in the refrigerator.