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. Drizzle it on top of ice cream, cakes, and other desserts or mix into your drinks.
I’m really excited to share this chocolate syrup recipe with you today because it’s been one of my favorite DIY recipes. Yes, I’ve made my own marshmallow fluff, salted caramel sauce, and extracts, but this chocolate syrup is probably my favorite.
What I Love about Homemade Chocolate Syrup
- It’s very easy to make with pantry ingredients.
- It keeps really well in the refrigerator for up to three months.
- This homemade version is thicker and less sugary than store-bought.
- There are so many ways to use it – as an ice cream topping, drizzled over cakes and stirred into drinks.
Ingredients and Recipe Steps
- Unsweetened cocoa powder
- Granulated sugar
- Vanilla extract
Whisk the cocoa powder, sugar and salt together in a bowl. Heat the water and vanilla in a saucepan over medium heat and slowly add the dry ingredients whisking continuously until smooth.
Bring the mixture to a boil and stir continuously for about five minutes or until thickened.
How to Make a Thicker or Thinner Sauce
I like mine on the thicker side, but you can easily adjust the thickness to your liking.
- For a thinner sauce: Don’t boil it as long. The sauce will thicken up as it stands, so reduce the cooking time to make a thinner sauce.
- For a thicker sauce: Boil it longer. For a very thick sauce, boil it until the sauce has reduced by half.
What’s the difference between chocolate syrup and fudge sauce?
Chocolate syrup is usually thinner than fudge sauce and sometimes isn’t as rich. My recipe falls somewhere in the middle – it’s thinner but very rich and chocolatey.
How to Store It
You will want to store your sauce in an airtight container. I like to use jars, but any container with a tight-fitting lid will work.
Keep it in the refrigerator. It will thicken up when it’s chilled, but you can warm it up when you’re ready to use it. I just pop it in the microwave for a few seconds.
Ways to Use It
- Drizzle over slices of cake like chocolate sponge cake, whipped cream cake or cheesecake.
- It’s great for ice cream, too, like my espresso chip ice cream, cookies and cream ice cream and Nutella frozen yogurt.
- You can also use it to make chocolate milk or mix it into coffee drinks or use it to make cocktails.
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.
Can this be made with a sugar substitute? If yes, is there a sugar substitute that will not re-crystalize when cooled? Also, could this be made with chocolate chips in place of the cocoa & sugar?
Sorry, but we’ve only tested the recipe with the ingredients listed. So, without trying the subs you would like to make it’s hard to say how the syrup will turn out.
How much do you mean by a cup (quantity)?
Using US cup measurements. If you’re located in another country, you should be able to find conversions on the internet