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?
Recipe:
Homemade Chocolate Syrup
- 1 1/4 C organic sugar
- 1 C unsweetened cocoa powder
- 1 C water
- 1/4 t salt
- 2 t vanilla extract
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 air tight container in the fridge.
To make chocolate milk, add 1 tablespoon of chocolate sauce to a cup of milk and stir until combined.
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.
Joy recently posted Composition
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!
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No. 8 — March 8th, 2011 at 3:18 pm
Fabulous post!!! This has got to be tons better than the grocery store sauce!
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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!!
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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!
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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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