This Easy Homemade Chocolate Syrup will transport you back to childhood ice cream parties, and it absolutely begs to be mixed into a cold glass of milk. I don’t like to brag, but it tastes SO much better than the stuff you’d find at the corner store.
What Makes This Chocolate Syrup The Best?
With only a handful of ingredients and a few minutes of cooking time, you’ll have a versatile dessert syrup with a rich, chocolatey flavor. All made with ingredients you can pronounce and probably already have in your pantry.
Here are a few reasons why it’s worth it to make your own chocolate syrup:
- You’ll only need five simple ingredients, and there are no artificial flavors like store-bought syrup.
- It’s ready in less than 5 minutes, and with only one pot used cleanup is quick too.
- It can be made ahead of time and lasts for weeks in the fridge.
Store-bought chocolate syrup may be what you’re used to, but once you try this recipe, you’ll never go back. Drizzle our homemade chocolate ice cream for a rich flavor.
- Sugar – Granulated sugar is the best option here. It has a sweet and clean taste that allows the chocolate to shine. Plus, it’s inexpensive and available everywhere.
- Unsweetened Cocoa Powder – Cocoa powder is the star of the show here. For the best results, use high-quality cocoa powder. Ghirardelli is usually my go-to.
- Salt – You may not realize that salt is an important ingredient in chocolate syrup. However, salt balances out the sweetness and actually works to enhance the other flavors in the recipe. I like to use Kosher salt since it offers a cleaner taste compared to iodized table salt.
- Vanilla Extract – Vanilla adds flavor, complexity, and mouthwatering aroma to this syrup. You’ll get the best results with real vanilla extract rather than artificial vanilla flavor. Or better yet, make your own vanilla extract!
Step 1: Add sugar, cocoa powder, and salt to a medium saucepan. Whisk to combine.
Step 2: Whisk in the water, and continue to mix until everything is fully incorporated.
You’ll want to ensure you don’t have any large clumps of dry cocoa powder before moving on to cooking. A few small lumps are ok as they’ll get hydrated and thoroughly mixed as the syrup cooks.
Step 3: Simmer the syrup over medium heat for 2 minutes, stirring constantly.
Step 4: After 2 minutes, your syrup should be smooth and lump-free. Remove it from the heat and whisk in your vanilla extract. Cool and enjoy.
Could it be any easier!?!
Tips and Tricks
- For the best flavor, wait until the chocolate sauce has completely cooled before using it. Once the syrup has cooled, it will thicken slightly and be the perfect consistency for an ice cream topping!
- If you like your syrup extra sweet, add 1 tablespoon of sugar, stir, taste and repeat until you reach your desired sweetness.
- Use a saucepan that’s large enough to allow plenty of space above the syrup. While simmering, the syrup can bubble up significantly, and if your pot is too small, it may boil over.
- Don’t cook the vanilla. Be sure to wait until you’re done simmering your syrup before adding the vanilla. If you cook the vanilla, you’ll lose some flavor and aroma.
It’s hard to think of a sweet treat that isn’t better off with a drizzle of this homemade chocolate syrup, but I definitely have a few favorites.
A cold glass of chocolate milk is a no-brainer, but that’s just the tip of the iceberg. For a couple of drinks that are a step above, use this syrup in my S’mores Frappuccino or Chocolate Marshmallow Coffee Creamer.
And for my foolproof Chocolate Cream Cheese Frosting, I add this chocolate syrup as my secret ingredient for ultra-silky and over-the-top chocolatey flavor.
Once cooled, chocolate syrup can be stored in a glass jar with lid in the refrigerator for up to 30 days.
Chocolate syrup can be mixed into a cup of cold milk (use about 2 Tablespoons syrup) to make chocolate milk or hot milk for cocoa. You can use it as a dip for berries and bananas or as a topping for ice cream too.
Yes. If you you’d like your chocolate syrup more creamy, you can replace the water with any variety of milk.
Hot fudge sauce is very thick and must be heated before it’s used. Chocolate syrup, on the other hand, has a perfect consistency at room temperature or cold straight from the fridge. That makes it perfect as a topping or mixed into cold drinks.
More Basic Recipes
- How to Toast Coconut
- Homemade Whipped Cream
- Buttermilk Syrup
- How to Toast Nuts
- How to Brown Butter
- Chocolate Ganache