This Chocolate Syrup Recipe is so easy to make that you will never run to the store for chocolate syrup again! Plus, you can make it as thick or thin as you prefer. It’s perfect to add to a plate of my Banana Split Nachos or be the star of my Chocolate Syrup Mug Cake!
Chocolate Syrup
When you look back in history, chocolate syrup wasn’t used to sweeten your favorite desserts. In fact, in the late 1800s, cocoa was made into a syrup to mask the unpleasant flavors of some medicines! Lucky for us, chocolate syrup soon became packaged for home use (think Hershey’s Chocolate Syrup) and is now used on all our favorite treats! Even better yet, you can make your own!
Ingredients & Substitutions
- Cocoa Powder – I used standard unsweetened cocoa powder, no particular brand. You can use Dutch Process for a richer flavor.
- Granulated Sugar – I have not personally tested this recipe with artificial or sugar-free sweeteners, but many readers have stated that it will work.
- Water – The substitutions for water are vast! We have tried coffee in place of water as well as milk. Some readers have also used carnation milk or evaporated milk. You can really play around with this particular ingredient substitution.
- Salt – I prefer kosher salt, but if you are using table salt use half the amount listed.
Chocolate Ganache vs. Syrup
Chocolate ganache is generally thicker and shinier than chocolate syrup. It is also usually just made with two ingredients–heavy cream and chocolate. The longer you let chocolate ganache rest, the thicker it will be, which makes it great for cake filling, truffles, and frosting that hardens as it cools.
Chocolate Syrup will also harden a bit as you let it cool, so it could be used as a dairy-free ganache. It would be an excellent frosting, although I would not recommend making truffles with this recipe.
How to Make Chocolate Milk with Chocolate Syrup
This chocolate sauce is basically a replacement for Hershey’s Chocolate Syrup!
To make some of the most decadent and rich chocolate milk of your life, just add 2-3 tablespoons to 8 ounces of cold milk. Stir and enjoy it! Easy peasy!
If you want a simpler version of a delicious Homemade Chocolate Milk, <— try this one!
Looking for More of the Best Chocolate Milk Recipes?
As mentioned earlier, making your own chocolate milk is probably your best bet when it comes to making it fit your nutritional needs. This syrup recipe is great because it can be added to milk in your desired amount. The same goes for my chocolate milk powder. With no preservatives, you know exactly what is going in the powder and you can tweak it as you see fit.
How to Store the Syrup
Once the syrup has cooled, you can scrape it out of the saucepan and into your airtight container. Store it in the refrigerator for up to 3 months. If you start to notice a film on top, discard it immediately.
Can You Freeze Homemade Chocolate Syrup?
Yes! I like to put it in freezer-safe sealable plastic bags and remove as much air as possible. Be sure to label and date. It should last about 6 months in the freezer. To thaw, place in the refrigerator.
More Syrups and Sauces
Chocolate Syrup Recipe
Ingredients
- ¾ cup (88.5g) cocoa powder
- 1 cup (200g) sugar
- 1 pinch salt
- 1 cup water
- 1 teaspoon vanilla
Instructions
- Combine the cocoa powder, sugar, salt, and water in a medium saucepan.
- Put the saucepan over medium heat. Whisk constantly until the mixture thickens and begins to simmer.
- Let it simmer for about 3 minutes, stirring occasionally.
- Remove the pan from the heat and add in the vanilla. It will thicken as it cools so don't worry if it seems thin.
- Let the syrup cool before storing it in an airtight jar.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can it be made sugar free
I have not made that adjustment so can’t speak to its flavor.
I have made this syrup for 60 years, (I was 8 yrs old) I HAD to have chocolate syrup on my ice cream, always. I saw this recipe on the cocoa can,the rest is history. Many in my family will use only my syrup on ice cream, milk, and hot cocoa. Nothing else! It’s a staple in my fridge!
I’m wondering why the shelf life in the fridge is so short since there isn’t anything perishable in the ingredients…
Trying to be safe rather than sorry. 🙂
Easy
Look’s good. The Recipe looks easy to make.
Would this work with honey instead of sugar?
Hi Sara- I haven’t tried it with that substitution so I can’t speak to its effectiveness.
If I stored this in the fridge overnight, would I be able to whip it with a mixer to make into whipped chocolate frosting?
Love your recipes. I use them frequently
My late husband was diabetic. Unless use a thickening agent also, sugar substitutes generally don’t thicken so watery/thin. We used a bit over 3/4 cup Splenda (sucralose) and a bit less than 1/4 cup sugar to equal the full cup — would test a small amount cooling quickly in frig or freezer, and simmer to reduce a bit longer to thicken more if needed. In fact, if simmered too long it could even become too thick with just that small amount of sugar included. Hope that helps.
Wonderful