Homemade Ingredients, Ice Cream & Frozen Desserts

Homemade Chocolate Syrup

4.47 from 97 votes
Quick and easy, this Homemade Chocolate Syrup will leave you stunned!
By Gemma Stafford | | 102

Last updated on November 11, 2019

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Look at this delicious homemade Chocolate Syrup!

Hi Bold Bakers!

One of my favorite things to show you bakers how to do is take simple ingredients and turn them into the building blocks for showstopping desserts. This recipe for my Homemade Chocolate Syrup is an absolute staple. From topping off my S’more Ice Cream Sundae (with Marshmallow Sauce) to drizzling over my No-Bake Cheesecakes or Best Ever Brownies, there are few that don’t go well with a bit of chocolate sauce. This Chocolate Syrup is rich, thick and packs a crazy chocolate punch.

Store-bought chocolate sauce pales by comparison, once you try this there really is no going back!

What’s in Chocolate Syrup?

While the stuff you get in a supermarket is loaded with extra ingredients, like flavors, colors, and preservatives, this Homemade Chocolate Syrup recipe consists of only 5 ingredients you most definitely already have on hand. Comprised of only water, sugar, unsweetened cocoa powder, vanilla, and salt, this sauce is the real deal. It’s perfectly balanced thanks to not too much sugar, and good quality cocoa. I bet you thought it would be a lot more complicated than that, but that’s really all you need to make a killer Chocolate Syrup.

[ What would Chocolate Syrup be without some Homemade Ice Cream? With just 2 ingredients, you can’t really go wrong. Find your flavor here! ]

How to Make Chocolate Syrup

Ok, here is the best part about this recipe: it comes together in under 2 minutes and I am not lying. This Chocolate Syrup is really just a matter of combining everything in a saucepan and simmering for not longer than a snappy minute and a half. After that the cocoa and sugar have really done their thing, the vanilla and salt help to perfectly balance and bring out the flavor of the chocolate, and all that’s left for you to do is give it a try!

How to Store Chocolate Syrup

To store my Chocolate Syrup, I transfer it to an airtight container and pop it in the fridge. It will last at least 12 weeks (but I have had mine for longer). Once you make this Chocolate Syrup I promise you’ll be finding ways to make it rain— chocolate that is!

Want to hear something awesome?? You can use this Homemade Chocolate Syrup to make Homemade Chocolate Milk. If you would like to use a more natural sugar in this recipe that will work just fine. Reference my How to Substitute Sugar Chart.

chocolate, chocolate syrup, toppings, sauces, homemade chocolate syrup

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Homemade Chocolate Syrup Recipe

4.47 from 97 votes
Print Recipe
Quick and easy, this Homemade Chocolate Syrup Recipe will leave you stunned. Store-bought pales by comparison, and there really is no going back!
Author: Gemma Stafford
Servings: 20
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Quick and easy, this Homemade Chocolate Syrup Recipe will leave you stunned. Store-bought pales by comparison, and there really is no going back!
Author: Gemma Stafford
Servings: 20

Ingredients

  • 1 cup (8floz/225ml) water
  • 1/4 cup (2oz/57g) sugar (check notes to use natural sugars)
  • 3/4 cup (3oz/85g) unsweetened cocoa
  • 1 1/2 teasppon vanilla extract
  • 1/8 teaspoon salt

Instructions

  • Combine all ingredients in a medium sauce pan and simmer for no longer than 1 minute. 
  • Transfer to an air tight container and store in the fridge for 12 weeks

Recipe Notes

If you would like to use a more natural sugar in this recipe that will work just fine. Reference my How to Substitute Sugar Chart. 
 

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Wafa
Wafa
9 months ago

Hi Gemma, I love your recipes. Gonna try them all. The Chocolate Syrup turned out soo good.

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Royal
Royal
1 year ago

Can the syrup be used for drizzle design in cakes

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zee
zee
10 months ago

I made this during my late-night chocolate milk craving and the texture came out perfect. I used about 1 1/4 cups of sugar and it had a nice amount of sweetness. One thing I might change in the future is the amount of water, the liquid was very thin and required about 2 1/2 tbsps of syrup to get a similar strength of pre-bottled Hershey’s syrup in milk. It was still warm so time will tell. Anyways thanks for the recipe!

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Cbratt
Cbratt
1 year ago

I made three syrups for a huge party l threw. One syrup following your recipe (for adult smores in a cup), another with one full cup of sugar ( for the kids), and a dark chocolate syrup. I ended up adding a little more sugar to the dark coco powder syrup. Thanks for the recipe! I plan on trying a replacement sugar for my sugar free friends.

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Mishka Karkal
Mishka Karkal
3 months ago

Hi Gemma, I’m thinking about making these for my pancakes. But I don’t have a lot of coco powder, so is it okay if I only add 1/4 cup coco powder?

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Danika
Danika
4 months ago

It took 1 1/4 cups of sugar to get a dark chocolate flavor, I was wondering if you used Dutch processed cocoa powder because I know that has a less chocolaty flavor so it’s less bitter, I used regular cocoa powder so that is my thought on why mine so bitter, but that’s alright!😊 it was still delicious 😋, Thanks so much for the recipe!🙃

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Beginner Baker
Beginner Baker
5 months ago

Dear Gemma, I made this yesterday. Followed to the T. Flavor and texture excellent. The sauce does thicken the longer it simmers on medium heat. The flavor was perfect with the vanilla extract and salt added after removing sauce pan from heat. We enjoyed a delicious chocolate milk for lunch yesterday with this and delicious ice cream (made your homemade ice cream base recipe (vanilla) earlier in the week) and drizzled this chocolate syrup. Yummy! Taste much better than the best ice cream in the grocery store. Thank you for sharing this.

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Vams
Vams
5 months ago

The syrup was easy to make but when I tasted it at the end, it was not sweet enough. 1/4 cup of sugar was not enough sweetness for this recipe. I added about 1/2 cup extra at the end at and it was the perfect amount of sweetness. Overall it’s a good recipe but could use some more sugar.

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Kristina R.
Kristina R.
5 months ago

Thank you!. I always have it ready for my smoothies in the morning. Banana and strawberry … One personal question. I believe you live in California right? Are the fires affecting u?

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Kristina Rios
Kristina Rios
5 months ago

I made it ma Y times and keep it in the fridge for my banana strawberry smoothies . but this time I used cacao instead and it was still good. I use my cocoa for brownies and dint want to use it all. Do you use cacao for baking?. Also Ian making ur pizza recepie!

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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