Homemade Chocolate Syrup

a jar of Homemade Chocolate Syrup

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.

photo showing Homemade Chocolate Syrup being poured into a jar

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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).
close-up photo of Homemade Chocolate Syrup
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.

top-down photo of chocolate syrup

 

Homemade Chocolate Syrup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
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.

Ingredients:

  • 1 cup unsweetened cocoa powder
  • 1 cup granulated white sugar
  • ¼ teaspoon salt
  • 1 cup water
  • 1 teaspoon vanilla extract

Directions:

  1. 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.

  2. 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.

  3. 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.

All images and content are © Kirbie's Cravings.

 

2 comments on “Homemade Chocolate Syrup”

  1. 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

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