Home » Desserts » Chocolate Syrup Recipe
19 Comments By Jesseca on
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Make your own thick and richHomemade Chocolate Syrup with this easy recipe! Quick to make and better than store bought! You won’t believe how delicious this chocolate sauce is, considering you only need a few easy ingredients! The perfect dessert topper!
Like this recipe? Be sure to check out some other sweet toppings like my Salted Caramel Sauce, Strawberry Sauce, and Gingerbread Syrup!
Recipe Features
- EASY: This recipe could not be more simpler to make. Whisk, simmer, enjoy!
- Minimal Ingredients: Believe it or not, you only need 4 ingredients for this recipe.
- Perfect Dessert Topper: Use it on ice cream, cakes, and even to make chocolate milk!
I feel like a good chocolate sauce recipe is a staple you should have on hand always. This recipe is super similar to the classic Hershey’s syrup, but homemade. Not too sweet but still perfectly rich with a smooth thick finish.
It takes only a few minutes to make and has unlimited uses. Use this over your favorite ice cream, in a tall glass of milk, or to give an extra bite of deliciousness to almost any treat! Your entire family will thank you.
BONUS: Try bottling this as a fun gift! Tie a nice bow around the lid and you’ve got a no-fail homemade gift that every chocolate lover will go crazy for.
Chocolate Syrup Ingredients
With just four ingredients, and five minutes of my time, I was able to make the most incredible chocolate syrup recipe. It tastes dreamy. I had no idea a homemade syrup was such and easy recipe. It tastes exactly like the syrup you purchase at the store only better. You know… Because it is made with love.
- Unsweetened Cocoa Powder: I opt for classic cocoa. However, you could easily substitute a darker Dutch cocoa for a deeper flavor.
- Whole Milk: Can you use water? Yes. We have made it both ways with delicious results. That being said, I prefer milk for a more creamy finish.
- Sugar: Just a touch of sugar to help add that sweet finish.
- Vanilla Extract: Vanilla works as a flavor booster that is key to reaching the ultimate chocolate finish.
Copycat Hershey’s Chocolate Syrup
The thing with this recipe is that you are only using FOUR ingredients which means you need to use quality product. I am not saying you need to spend an insane amount of money on cocoa but do not buy the off brand. Same goes for the extract. Make sure you splurge and spend the extra $1 on Pure Vanilla Extract (off brands are ok here since it is hard to mess this one up).
If you compare pure to it is imitation counterpart you will notice a big difference.
- Combine cocoa powder, milk, and sugar in a medium saucepan.
- Bring to a boil over medium/high heat.
- Once boiling, reduce to low and allow it to simmer for 1-2 minutes, or just until the sugar has dissolved.
- Remove from the heat and stir in pure vanilla extract.
- Transfer to an airtight container, or jar, and refrigerate once cooled.
Recipe Notes:
How long does homemade chocolate syrup last?
Two weeks, if stored properly. After that it is best to remake a new batch.
Why is my chocolate syrup thin?
As this recipe cooks, it will be thinner. Once it has time to cool you will notice that classic syrup thickness.
What is the best way to store this recipe?
The best way to store homemade chocolate syrup is in an airtight container or jar that is kept inside the refrigerator. I like to use mason jars.
What type of cocoa powder works best for chocolate sauce?
The best cocoa powder for this recipe is a classic Hershey’s cocoa. You can use a darker cocoa powder for a deeper or more rich flavor.
This syrup is ideal for serving on ice cream, making chocolate milk, or inside a milkshake! The possibilities are endless.
More Must Try Chocolate Recipes
- Chocolate Strawberries
- Chocolate Mug Cake
- Chocolate Waffles
- Best Chocolate Cake
Still Hungry? Follow One Sweet Appetite onInstagram,Pinterest, andFacebook!
4.50 from 2 votes
How to make Chocolate Syrup
Created by: Jesseca
Course Dessert
Cuisine American
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
7 servings
Make your own rich and creamyHomemade Chocolate Syrup with this easy recipe! All you need is cocoa powder, milk, sugar, and vanilla extract!
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1 pinch salt
- 1/2 cup whole milk or water
- 2 teaspoons vanilla extract
Instructions
Combine cocoa powder, sugar, salt and milk into a medium sized pot.
Bring to a boil over medium/high heat.
Once boiling, reduce to low and allow it to simmer for 1minute, or just until the sugar has dissolved.
Remove from the heat and stir in pure vanilla extract.
Transfer to an airtight container, or jar, and refrigerate once cooled.
Notes
This syrup will last 1-2 weeks if stored properly.
Nutrition
Serving: 1Servings | Calories: 138kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 14mg | Potassium: 122mg | Fiber: 2g | Sugar: 30g | Vitamin A: 28IU | Calcium: 30mg | Iron: 1mg
Equipment
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Reader Interactions
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Donna says
I’ve made this several times. Love this idea and doubt I’ll ever go back to store bought. My only problem is sometimes I end up with chunks I’m the syrup, no matter how much I whisk and whisk it. Any ideas why this would be happening? Sometimes I add the cocoa and sugar after the mill has heated up. Could that be a problem? Does anyone know?
Thanks!Reply
Crystal says
I also stored it in one of those shaker cups with the blender ball. That way if it separates a little then it will be easy to remix.
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Jesseca says
Great tip! I’m glad it worked out well!
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Crystal says
Just made this in the microwave actually. Turned out great. Didn’t have sugar so I used powdered sugar and I added a pinch of salt. I think it brings out the flavor. This was so much better than comparable recipes using water. Thank you! My girls really loved this.
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Anna says
Wow looks delicious.
I was just wondering how long will it be good ?
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Theresa says
How long does it keep in the fridge?
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JUVY M. ZAFRA says
thanks for sharing…i’ll try this!
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Marlys @Thisand That says
Found you on Food Holiday Link Party. Love this idea and pinning it.
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christy p says
could you use “Stevia in the Raw” instead of sugar?
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Jesseca says
I have actually never tried it. If you do, please come back and let us all know how it works out!
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Kimberly O. says
I’m wondering about the shelf life as well. I would most definitely refridgerate this as it has milk in it. Thanks for the recipe.
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J says
Does it need to be refrigerated? How long of a shelf-life does it have? Thanks–it looks great!
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Leanne says
Mmmm! Thanks Jesseca! I’m pinning this and trying it this week.
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Kirsten says
Wow this looks great and very simple. Thanks for the yummy idea.
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Taralyn says
Pinning this! Thanks!
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Kristiina says
LOVE this idea! Do you think it would work with homemade almond milk or cashew cream instead of whole milk?
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Jesseca says
I would assume yes… but I’m not positive. If you try it let me know how it comes out!
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marissa | Rae Gun Ramblings says
ooh that syrup looks so good. i definitely need to try it out. yum
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Gina says
I have seen this idea floating around and yes… the Chocolate Mom has still not tried this recipe. I would vouch for using high quality cocoa, I would also please ask to look for ethically sourced cocoa. Thanks and pinning!
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