Homemade Ingredients, Ice Cream & Frozen Desserts

Homemade Chocolate Syrup

4.49 from 101 votes
Quick and easy, this Homemade Chocolate Syrup will leave you stunned!
By Gemma Stafford | | 116

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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Watch The Recipe Video!

Homemade Chocolate Syrup Recipe

4.49 from 101 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
1 year 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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Cbratt
Cbratt
2 years 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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Linda Stratmann
Linda Stratmann
27 days ago

The chocolate syrup is so easy and a work of genius. There are two of us and we got through a jar in 2 weeks so we don’t know how long it might last in the fridge! We love a spoonful stirred into natural yogurt.

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Beginner Baker
Beginner Baker
11 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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Sara
Sara
1 year ago

I am not rating this recipe because I don’t want to give it 1 star as the issue may be more about my expectation that the recipe not working. One point is that what Gemma does in the video doesn’t match the recipe, which I found strange. Also there wasn’t much flavour to the syrup but I was able to fix that by adding 200g dark chocolate at the end. Then it was perfect!

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zee
zee
1 year 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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Kristy Williams
Kristy Williams
17 days ago

Hi Gemma, could this be used to create a chocolate swirl through ice cream?

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L Boe
L Boe
29 days ago

I followed the written directions on your website, but I should have watched the video first because the directions you give there are significantly different. The recipe says to “Combine all ingredients in a medium saucepan and simmer for no longer than 1 minute.” However, in the video, you say to bring the water to a boil and then add the sugar. When the sugar dissolves, you mix in the cocoa powder and cook for up to a minute. THEN you add the vanilla and salt. Huge difference!! Please do your followers a favor and correct the directions on the… Read more »

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Zana
Zana
2 months ago

Hi Gemma,
Can i use this syrup to glaze on the choc cake bundt pan (using your recipe)
Tqvm

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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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