Homemade Chocolate Syrup
Tuesday, 8 March 2011
I’m one of those annoying people at the grocery store that pauses in the aisle to read the ingredients lists and nutritional facts of everything (I do get out of other people’s way though). When I was shopping for some St. Patrick’s Day recipes, I discovered something sad but unsurprising: all chocolate syrups were basically high fructose corn syrup, sugar and preservatives with a bit of chocolate thrown in. I knew that even if I bought a bottle and used a tablespoon in one recipe, I wouldn’t really want to eat the rest and it would go to waste. There had to be an alternative, I thought. So I left the store empty-handed.
When I got home I Googled “homemade chocolate syrup” and discovered that not only could you make chocolate syrup, it’s incredibly easy and fast too. It’s also much richer and has a more intense chocolate taste than Hershey’s syrup. Next time you want to make an incredible sundae or chocolate milk, try out some homemade chocolate syrup!
I’ve got a surprise recipe coming up tomorrow using chocolate syrup (another surprsing “I can make that from scratch?” recipe). What else should I use my homemade chocolate syrup for?
P.S. Looking for more recipes like this? Check out my recipe index of “homemade junk food” recipes for all-natural versions of your favorite store-bought junk foods.
To make chocolate milk, add 1 tablespoon of chocolate sauce to a cup of milk and stir until combined.
Ingredients
- 1 1/4 cup organic sugar
- 1 cup unsweetened cocoa powder
- 1 cup water
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together sugar and cocoa powder until most of the lumps are gone.
- Add water and salt and cook over medium heat, stirring frequently.
- Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently.
- Remove from heat and let cool for 5 minutes, then add vanilla extract.
- Store in an air tight container in the fridge and enjoy within 2-4 weeks.
No. 1 — March 8th, 2011 at 10:20 am
I’m one of those annoying people too
This looks very similar to the recipe I use as well! It is amazing stuff. Now the stuff from the store doesn’t taste good to me. Like slightly chocolate flavored sugar. Yuck. I sometimes use my homemade syrup to make milkshakes. Put one frozen banana in your blender(chopped up if need be) put enough milk to get it to blend smooth a splash of vanilla and a couple spoons of chocolate sauce and blend away. Or even a tiny little drizzle on homemade crepes with fresh strawberries. So good!
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No. 2 — March 8th, 2011 at 10:36 am
Cupcakes! Cookies! Shortbread!
No. 3 — March 8th, 2011 at 10:47 am
aWESOME…I have always wanted to make chocolate syrup…thanks for sharing..oh the ideas!!
sweetlife
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No. 4 — March 8th, 2011 at 1:38 pm
Heidi – your smoothie sounds delicious! I agree with you about the storebought – like most things, it just doesn’t live up to homemade!
Wheels – So many ideas! I’m on it!
No. 5 — March 8th, 2011 at 1:56 pm
That is so cool. I wouldn’t never think of doing that.
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No. 6 — March 8th, 2011 at 1:58 pm
What a great recipe – simple indeed
. And so timely, now that it’s getting warmer, and we are about to start eating ice cream again after the winter.
Thanks for sharing!
And I love your photos.
No. 7 — March 8th, 2011 at 2:44 pm
i never thought of making chocolate syrup, but your recipe is very easy. I make chocolate syrup brownies. I’ll have to try the making the syrup for the brownies.
thanks for sharing!
Becky recently posted King Cake for Mardi Gras or I Faced My Fear of Yeast!
No. 8 — March 8th, 2011 at 3:18 pm
Fabulous post!!! This has got to be tons better than the grocery store sauce!
Liz recently posted Roasted Red Bell Pepper Soup
No. 9 — March 8th, 2011 at 4:08 pm
Never knew making chocolate syrup was such a simple task. I’m with you on reading the labels, that’s why it takes me so long in the store. It’s also tempting to ask fellow shoppers if they’ve read any labels lately.
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No. 10 — March 8th, 2011 at 5:06 pm
It’s so funny that I thought the exact same thing the other day — since I started cooking I have found that I want to make everything from scratch and this is just another one to add to my list! Gosh, you could use that syrup in just about anything — I bet it would be great drizzled on cupcakes or brownies for an extra hit of sweetness! Thanks for sharing!
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No. 11 — March 8th, 2011 at 5:17 pm
I never knew making chocolate syrup was so simple! Looks great drizzled on that ice cream. Yum!!
Jennifer (Delicieux) recently posted Chocolate Pots de Crème
No. 12 — March 8th, 2011 at 5:49 pm
I made my own chocolate syrup for the first time last summer. I will never buy the store stuff again. Not only is it cheaper (and free of all the chemical nasties) but we find it tastes so much better to boot.
Mama Kelly aka Jia recently posted Bengan Bhartha
No. 13 — March 8th, 2011 at 9:12 pm
I think you may have just bent my mind. You mean I don’t have to buy this stuff at the market? And it doesn’t have to have corn syrup? Trying this ASAP. Thank you!
No. 14 — March 8th, 2011 at 9:46 pm
I’m so excited about this! I just made vanilla-bean ice cream and I think this syrup has a place right on top.
Sarah Schiffman recently posted The Comfort Month
No. 15 — March 9th, 2011 at 12:08 am
Thats a great recipe
is so good to make things at home, I would have never thought that it’s even possible to make chocolate syrup at home 
No. 16 — March 9th, 2011 at 3:06 am
Ooo, what a great idea! And I bet you could flavor it, make like a caramel chocolate syrup or a mint one….thanks for the recipe!
Joyti recently posted Hazelnut Brown-Butter Cake
No. 17 — March 9th, 2011 at 3:50 am
I am so doing this very soon. I too stand in the aisles, reading ingredients. I have to, with three kids and having diabetes myself. I want to allow my kids some chocolate milk sometimes, but not with all that junk in it!
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No. 18 — March 9th, 2011 at 4:58 am
Seems to be delicious..!!! Can’t wait to have it….!!!
No. 19 — March 9th, 2011 at 7:52 am
Oh my god….this is a wonderful find. I am so obsessed with chocolate and chocolate milk!
Lauren | Have Fork Will Eat recently posted Seven-Deadly-Layer Bars
No. 20 — March 9th, 2011 at 9:47 am
What a great idea! I have been looking all around for new ideas for my cocoa powder, and this will be perfect! Thanks for sharing.
No. 21 — March 9th, 2011 at 12:45 pm
I never buy chocolate syrup coz I don’t like it much. This looks much better than the store bought kinds. Definitely going to try this soon.
No. 22 — March 9th, 2011 at 1:41 pm
Your chocolate syrup looks amazing! I actually just made some myself last week for some chocolate malt milkshakes! Mmmm!
No. 23 — March 9th, 2011 at 2:34 pm
I am so making this. Thanks!
No. 24 — March 9th, 2011 at 10:31 pm
I also always stop to read the ingredients of everything I buy, I get so disappointed when I see high fructose corn syrup.
No. 25 — March 11th, 2011 at 3:23 pm
How long would it last in the fride? It would be great if it lasted a long time so a big batch could be made and used over a few months!
No. 26 — March 11th, 2011 at 4:26 pm
Christina – it should last 2-4 weeks in the fridge.
No. 27 — March 12th, 2011 at 3:46 pm
Goodness!! I want some right now!!! Thanks for stopping by my blog today! I’m glad you liked the Mint Oreo Truffles!! ♥- Katrina
Katrina @ In Katrina’s Kitchen recently posted Mint Oreo Truffles and Cake Pops
No. 28 — March 27th, 2011 at 7:43 pm
I love that you used the organic cocoa, I love making swaps for organic ingredients when ever I can. Who knows about the stuff in the can!
CopyKat Recipes recently posted Menu Plan for March 28 through April 3
No. 29 — April 25th, 2011 at 12:03 pm
This looks delicious! I’ve recently become obsessed with trying to make my own version of my favorite processed foods, so thank you for posting this recipe! How long will it keep for?
No. 30 — May 5th, 2011 at 10:02 am
[...] for serving: whipped cream, chocolate syrup, caramel syrup, [...]
No. 31 — May 24th, 2011 at 12:17 pm
I made this recipe for the second time today (the first time I made it with honey to replace the sugar and that was delicious too!). What a great idea! It’s always so satisfying to find a simple substitute for shop-bought products. I have linked to your recipe on my blog!
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No. 32 — May 24th, 2011 at 1:00 pm
@alglass – thanks! It’s great to know that it works with honey too. I’ll try that next time!
No. 33 — June 10th, 2011 at 7:59 pm
How long does the syrup keep? Thank you!
No. 34 — June 10th, 2011 at 9:51 pm
@Rachel – it should last 2-4 weeks in the fridge.
No. 35 — June 30th, 2011 at 11:55 am
Wow! This is AWESOME! I read the labels too…I avoid HFCS as much as possible and try to buy organic and processed items with the least number of ingredients in them.
No. 36 — July 5th, 2011 at 11:53 am
Try it on snowcones! A touch of cream (or condensed milk) on top is a favorite New Orleans treat!
No. 37 — July 5th, 2011 at 1:06 pm
@Marcia – that sounds like a delicious summer dessert! Thanks for sharing.
No. 38 — July 8th, 2011 at 1:41 am
This sounds like it is what I have been looking for, I will be making this tonight, so will let you know how I get on. I am currently trying to figure out how to make my own frozen hot chocolate. I thought it was silly to be using organic milk & organic hot choc powder to then load it with a junky chocolate syrup.
I made a pretty good one the other day & it just needed a bit more of a chocolate kick so I thought a home made sauce would do that. If it all works out I can post quantities if anybody wants them for frozen hot chocolates?
xK
No. 39 — July 8th, 2011 at 9:56 am
@Kate – I would love to try your recipe for frozen hot chocolate! I hope the homemade syrup makes it better. Let me know how it turns out!
No. 40 — July 8th, 2011 at 12:22 pm
Hey Stephanie,
I think this really worked, the syrup is delicious & so intense. I do like a chocolatey flavour so i used:
125ml semi skimmed milk
2 tsb hot choc powder
2 tblsp choc syrup
12 ice cubes
I know it doesn’t seem like much but it does make a really good sized glass. The first time I made it i used cup of milk & a cup of ice & made over a pint of the stuff lol.
I just chucked it all in the blender and gave it a good whizz until it was frappachino consistency, its definatley the closest I have come to Second Cup’s.
I was in Canada a few weeks ago and discovered frozen hot choc there – we don’t have it in the UK
Starbucks do a chocolate creme but that just tastes like a choc milkshake to me.
hope you enjoy it
x
No. 41 — July 9th, 2011 at 9:37 am
Oh.. stir a spoonful into low fat natural yoghurt..nom nom nom. My sauce has gone really thick, more like a thick caramel fudge sauce consistency that a syrup, still very delicious but definatley not pourable
xLK
No. 42 — July 9th, 2011 at 10:03 am
@Kate – thanks so much for coming back and sharing your recipe! It sounds delicious. I can’t wait to try it!
No. 43 — August 7th, 2011 at 2:26 pm
Chop dark chocolate, totally submerge each piece in cream, the heavier the better. Nuke carefully; chocolate burns fast and it melts at just above room temperature. Depending on ratios used, you’ve now got ganache or chocolate syrup.
And the reason you must submerge every side of every piece of the chocolate is that otherwise it can seize, ie form a structure that will never melt again (but will still taste good…!
Here’s my chocolate torte recipe: http://spindyeknit.com/2010/03/may-the-fourth-be-with-you/ Enjoy!
No. 44 — August 14th, 2011 at 3:59 am
I just made this chocolate syrup a few minutes ago and I LOVE it! I made chocolate milk with it and then drizzled it over some vanilla bean ice cream. Yum is all I can say- thanks for the recipe!
No. 45 — August 14th, 2011 at 11:14 am
@Katie – that’s great! I’m so glad you love the syrup
No. 46 — August 22nd, 2011 at 7:09 am
awesome!! i use the sugar free hersheys syrup and when I ran out the morning, I searched online and found this. I replaced the sugar with 1 cup splenda and 1/4 cup of organic sugar. Let me just say….i will NEVER go back to the bottled stuff. My mocha had that rich starbucks taste.
thank you so much for sharing
No. 47 — August 22nd, 2011 at 8:45 am
@Kristina – thanks for the feedback! It’s good to know it works with some Splenda too. Enjoy!
No. 48 — August 23rd, 2011 at 9:23 am
This is an incredible recipe. So easy. I added a 1/4 teaspoon of raspberry extract after it cooled and I’m telling you, over ice cream, on milk or heck, just pour into a teaspoon for a healthy chocolate fix. Delicious. Next time I’m going to try using other flavors to add to the basic vanilla foundation…such as orange extract, or mint, or almond. Warning: If you’re another flavor than just vanilla, be careful not to use more than 1/4 teaspoon of another flavor, or the taste will be too overpowering. I happen to love highest-quality vanilla, such as Madagascar Bourbon Vanilla extract or paste, from Nielsen-Massey or Watkins. And, for the vanilla, I double the amount required in recipe because it makes anything you bake taste even smoother. Yummy.
No. 49 — August 30th, 2011 at 2:52 pm
Thanks for this recipe. I did the same thing I read the recipes for chocolate syrup and just saw the same thing HFCS and I left the store empty handed. I want to make a black cherry chocolate smoothie but using the store brands seemed to defeat the purpose. Now I’m going to use this recipe. Thank you.
No. 50 — September 7th, 2011 at 6:38 am
Since I’ve been doing a lot of research on junk foods, I’ve been more alert on what I feed my family. I was looking for a good flavor to add to coffee and this was perfect. Of course I made enough for the hubby and kids because the hubby is dead set on having chocolate milk this week.
Now I am wondering what other kinds of syrups I can make!
Joy Smith recently posted The Intruder
No. 51 — September 8th, 2011 at 7:22 pm
I made this tonight, and it is so delicious! It tastes like the chocolate sauce they use at Dairy Queen. Anyways, I was wondering if this needs to be stored in the fridge?
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No. 52 — September 10th, 2011 at 8:53 pm
@Grace – yes, store in the fridge in an air-tight container.
No. 53 — October 4th, 2011 at 2:37 pm
When my sister and her kids moved in with me after she split with her hubby I told her I had only one rule, we eat healthy in this house! Whole grains, brown rice, ect. So when she came out with the Nesquick powder I shuddered in horror! I knew there just had to be a better alternative. I was looking all over and found a lot of other recipes call for WAY more sugar than this one. When I did find this I only made ONE substitution. DARK CHOCOLATE!! It’s not only my favorite but because of its powerfull flavor you don’t need much at all!! The kids go crazy over it and like it better than Nesquick. I just saw the recommendation for different flavor extracts and I’m sooooooo excited to try MINT! Thank you again for this recipe!!
No. 54 — October 6th, 2011 at 4:03 am
Substituted Agave nectar for the sugar and it worked beautifully! My kids are thrilled!
No. 55 — October 26th, 2011 at 8:10 am
Since I know my husband and kids will balk at this, I am going to make it and put in into the empty Hershey’s syrup bottle. They’ll never know…
Thanks for an awesome and EASY recipe!
No. 56 — November 14th, 2011 at 7:40 pm
I have been making my own cocoa syrups for a while now. Absolutely amazing!!!! Try mixing up the flavors with different spices. My fav is cayenne and cinnamon. Then I found this website that actually sells the stuff. It’s called the NakedSweetShop(.com) They are a gourmet vanilla supplier, but they also sell gourmet all natural syrups. I have tried to base my syrup around theirs, I just can’t seem to make it as good as theirs.
And their vanilla is to die 4. You get 4 beans for $10 and these are not like those test tube beans. Super oily and so pungent I just wanted to melt right there. And the size of these things, just half a bean is all you need.
They just posted a blog about a vanilla bean marshmallow recipe and I am so exited to try it out.
I shall use my homemade cocoa syrup to make hot chocolate and then add some homemade marshmallows.:)
No. 57 — November 21st, 2011 at 6:33 pm
So glad I found this recipe. My little one will be so excited to finally have chocolate syrup again and it will be so much better than the store bought he had before we began eating all natural!
No. 58 — December 7th, 2011 at 11:48 pm
I’m slapping my head, wondering why I never considered this!! I will definately be trying this homemade sryup soon! Thanks so much!
Just discovred your site today… I think I’ll be here a while!
(P.S. I’m a Sacramento area blogger too) =)
No. 59 — December 8th, 2011 at 6:07 am
Very similiar to my recipe. I love that I can control the sugar!
No. 60 — December 23rd, 2011 at 9:30 pm
This stuff is incredible! I just made a batch, but used dark chocolate cocoa. It is to die for! Now I’m eager to explore the rest of your blog and try more of your recipes! Thanks for sharing!
No. 61 — January 8th, 2012 at 5:11 pm
Do you know how much this recipe makes?
No. 62 — January 21st, 2012 at 9:14 pm
I cannot wait to try this recipe! I am also a label reader, and it drives me crazy that high fructose corn syrup is in everything. When I last eyed the chocolate syrup I too wondered how I could make my own without all the garbage in it. You have made my day!
Kelly B recently posted Seattle’s Best Coffee Review – Level 3
No. 63 — January 22nd, 2012 at 8:20 pm
Thanks so much for this recipe. My husband must have chocolate syrup in fridge. This will now take its place. Shhhh.
No. 64 — January 23rd, 2012 at 2:25 pm
@Delo – it’ll be our little secret
Hope you both enjoy it!
No. 65 — January 24th, 2012 at 8:28 am
HOT CHOCOLATE!!!
No. 66 — January 24th, 2012 at 1:03 pm
This was the first recipe I clicked. I just made a batch and it’s just wonderful. Hot cocoa and toast tonight! I’ll never buy syrup again great recipe!
No. 67 — January 24th, 2012 at 8:02 pm
@Kelly – I’m so glad you ran across my post on your first click. Enjoy the syrup!
No. 68 — January 25th, 2012 at 12:57 pm
As a person who is allergic to high fructose I am thrilled to have found this recipe. I can’t wait to make it. Do you know about how long you can store it in the fridge? I’m thinking since now I can use it myself it won’t last long…lol!
No. 69 — January 25th, 2012 at 9:35 pm
Thank you so much for this. I have been trying to figure out how to make more and more things at home. my husband and I are trying to cut out high fructose syrup as much as possible. This recipe is awesome. Love the taste and makes the house smell so good!!!!
No. 70 — January 26th, 2012 at 11:37 pm
Is it tea spoons or table spoons of salt & vanilla extract?
Thanks! (:
No. 71 — January 27th, 2012 at 6:09 pm
@Ashley – t = teaspoons, T = tablespoons, so those are both teaspoons.
No. 72 — February 20th, 2012 at 12:49 pm
This looks delicious! Thanks for the idea…and the Sugar Rush!
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No. 73 — March 7th, 2012 at 6:59 am
This is great! How long does it keep?
No. 74 — March 7th, 2012 at 7:25 am
@Tonia – 2-4 weeks in the fridge. Enjoy!
No. 75 — March 20th, 2012 at 12:26 am
I never had a bottled for more than 10 years (Chocolate milk was always store-bought in cartons or bottles). I found this recipe and the resulting chocolate milk was insanely good (it tasted like “dark chocolate milk”) it put the best carton brand we had to shame. I then tried using store-bought syrup and it tasted weird. From then on, this recipe is my go-to for chocolate milk. Thanks for sharing!
No. 76 — March 20th, 2012 at 5:11 pm
I made an adult version of this for St. Patty’s Day. I halved the recipe and instead of adding vanilla I added a shot of Jameson Irish Whiskey. Went perfectly with the Guiness Cake with Bailey’s Frosting.
No. 77 — March 21st, 2012 at 1:09 pm
@Elise – that sounds so good! What a great idea.
No. 78 — April 19th, 2012 at 7:49 pm
Hey Girl!
This looks fantastic! i can’t have high fructose corn syrup so this is perfect!!
No. 79 — May 31st, 2012 at 1:53 am
Thank you for this recipe!!!! I’m going to replace the simple syrup in a marshmallow cream recipe with the chocolate. Wish me luck!!
No. 80 — June 13th, 2012 at 2:22 pm
Just made it for my daughters (2&3) who are picky about plain milk, made this and they love it, as do I. Great recipe! I also used reg sugar instead on organic (which i never even heard of lol), but still tasted great!
No. 81 — June 19th, 2012 at 10:07 pm
[...] Source: Annie’s Eats, originally from 52 Kitchen Adventures [...]
No. 82 — July 11th, 2012 at 11:32 am
[...] Homemade chocolate syrup [...]
No. 83 — July 28th, 2012 at 7:52 pm
[...] It’s often made of corn syrup, low-quality cocoa, and preservative. This recipe, from 52 Kitchen Adventures, takes 5 minutes and uses simple ingredients. I’ve made it before, and loved it. It kept [...]
No. 84 — August 6th, 2012 at 9:52 pm
Love this site
No. 85 — August 9th, 2012 at 12:03 pm
Made a batch, but only used 1 cup of sugar and it was plenty sweet. I usually dilute my kid’s chocolate milk anyway. Thanks for sharing, I’ll never buy the bottle again!
No. 86 — August 23rd, 2012 at 9:38 am
I will be making this tonight!!! Yummy Just one more thing that my daughter will not eat at anyone else’s house. But that’s ok! I know what is in it when I make it. My rule is if you can’t pronounce it don’t eat it. Thank you for the recipe
No. 87 — August 26th, 2012 at 11:23 am
Would it have to sit in the fridge for that long before you can use it or is 2-4 weeks the shelf life?
No. 88 — August 26th, 2012 at 10:10 pm
@Samantha – the 2-4 weeks is the shelf life. You can enjoy it immediately after making it.
No. 89 — September 7th, 2012 at 3:33 pm
Oh my gosh, delicious! I am trying a few variations of this recipe today. I just replaced the sugar with brown sugar and it tastes a lot like hot cocoa. Next on my list it to figure out how much malt to mix in for chocolate malt flavor!
No. 90 — September 8th, 2012 at 12:26 am
Hi Stephanie. I just want to let you know that your recipe is now featured in my coffee break post for this week. I hope you’ll like it
I made this syrup last week, and I can tell you, it was really delicious. Great work!
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No. 91 — September 9th, 2012 at 9:06 pm
@Danijela – thanks for the feature!
No. 92 — September 15th, 2012 at 11:58 pm
Pretty nice post. I just stumbled upon your blog and wanted to say that I’ve really enjoyed surfing around your blog posts. After all I will be subscribing to your rss feed and I hope you write again very soon!
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No. 93 — September 16th, 2012 at 11:21 am
Thx for the recipe!
No. 94 — October 6th, 2012 at 3:41 pm
Can you use regular sugar?
No. 95 — October 7th, 2012 at 8:06 am
@Paula – yes, regular sugar will work fine.
No. 96 — October 14th, 2012 at 10:56 am
Thanks for the recipe!
I am going to try a sugar free version with Splenda. My three-year-old just discovered chocolate milk, and hot chocolate season is coming up, so for me it is great timing to find your homemade version.
No. 97 — October 22nd, 2012 at 12:57 pm
Hi,
We need a sugar-free version, but my husband can taste the Splenda, and cannot eat it. He can tolerate Stevia, so we use that. Do you think I could get by using the liquid Stevia?
Does anyone else have any ideas?
Thanks all,
Leesers
No. 98 — October 26th, 2012 at 12:45 pm
@Leesers – I’m not sure how using liquid will affect the recipe. I saw some powdered Truvia in the baking aisle at Target yesterday, and that may work in place of sugar. Let us know what you end up trying and how it works out.
No. 99 — November 1st, 2012 at 12:19 pm
I’ve been making this for about 2 months now, and my husband swears it is better than store bought. I didn’t quite believe him. I loved it, but BETTER than Nesquik?! Not sure. So we did a taste test, and let me tell you, this stuff is AMAZING! Never mind not having as many ingredients, it actually tasted like CHOCOLATE milk, not just over sugary brown milk, which is what the store bought tasted like! NEVER going back!
No. 100 — November 2nd, 2012 at 11:36 am
Yeaaahhhh…. SO, I tried this just now and I ran into a bit of a problem… Not the recipe, that was just as you said it would be. The SAUCE, however, is so delicious it is a HUGE problem restraining myself from drinking it, hot, straight out of the saucepan. Thank you, a million times over, for sharing this so I can feel better eating junk food that is waaaay less junky!
No. 101 — November 3rd, 2012 at 12:49 pm
That’s a perfect recipe, I made it and I LOVE I!!!
No. 102 — November 10th, 2012 at 11:26 am
Just made this recipe. So easy, & so much better than store bought. I will drizzle it over almond joy cheesecake. This is a keeper!
No. 103 — November 17th, 2012 at 12:00 am
[...] a clean chocolate syrup recipe (Mini Chef wanted chocolate milk for his birthday!) I came across a recipe that was so obviously screaming for me to clean it up that I got right to work. The truth is, all I [...]
No. 104 — November 19th, 2012 at 8:35 am
Can you use splendia to make this instead of sugar?
No. 105 — November 22nd, 2012 at 1:08 pm
Marie, I haven’t tried using Splenda so I’m not quite sure, but I don’t see why it wouldn’t work. Please let us know if you give it a try – I’d love to know how it works.
No. 106 — November 25th, 2012 at 1:58 pm
Making this as I type – my husband looooves the processed “crap” and I’ve been trying to get him to enjoy the less processed side of life. 9 times out of ten, he always exclaims how much better the REAL home-made version is. I hope this syrup is another one I can add to the list! Smells delicious! Will definitely be bookmarking your site
No. 107 — December 3rd, 2012 at 1:42 pm
[...] other day I stumbled upon this recipe for homemade chocolate syrup. The recipe is super easy, just mix sugar and cocoa powder together, [...]
No. 108 — January 8th, 2013 at 12:44 pm
Just finished making this syrup. Tastes Just like Hersheys chocolate syrup! Great with fruit
No. 109 — March 3rd, 2013 at 7:01 am
Just made this. Was skeptical that it would get by my 2 and 3 year old without some complaint but it did! Used it in place of their Nesquik this morning! Thanks!
No. 110 — March 3rd, 2013 at 3:22 pm
Just tried it now… delicious. Can’t tell the difference. I am pregnant and craving chocolate milk, thought we had syrup the other day, so I didn’t buy at the store and I am SO GLAD I didn’t. Love how easy this is AND how much healthier! THANK YOU
No. 111 — March 5th, 2013 at 7:53 pm
Thank you so much for this recipe. My little girls must have chocolate syrup in their milk and I don’t like the fact that it has a list of ingredients that I can’t even pronounce. This is perfect. I am going to try this out