This easy homemade chocolate syrup comes together in about 10 minutes. It’s fudgy, chocolatey and stores well, so that you can always have it on hand to drizzle on top of ice cream, cakes and other desserts or mix into your drinks.
I’m really excited to share this recipe with you today because it’s been one of my favorite homemade/DIY recipes. Yes, I’ve made my own marshmallow fluff, salted caramel sauce, and extracts, but this chocolate syrup is probably my favorite. It’s quick and easy and since it doesn’t contain any ingredients that have a short shelf-life, it lasts pretty long too (just make sure you keep it airtight in the fridge).
I always have chocolate syrup in my pantry. You never know when you need it for desserts, ice cream, etc. This homemade version, I think, is better than any store-bought. And you can customize to your liking. For instance, I like mine a little less sugary and a little thicker. So this version is ultra chocolatey and holds it’s form a little better than most chocolate syrup brands.
Homemade Chocolate Syrup
- 1 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- ¼ teaspoon salt
- 1 cup water
- 1 teaspoon vanilla extract
- Whisk cocoa powder, sugar, and salt together in a small bowl. In a medium saucepan over medium heat, add water and vanilla. Slowly whisk in the cocoa mixture until mixture becomes smooth.
- Bring mixture to a low boil. Stir continuously for about 5 minutes or until mixture has thickened and reduced in volume. Syrup will thicken further once cooled. If you desire a thicker syrup, you can cook longer until it is reduced to half of the volume you started with.
- While the mixture is still warm, pour into jar and seal tightly. Store syrup in refrigerator for up to three months. Warm up before using.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.