Homemade Chocolate Syrup

The next time you need chocolate syrup don't make that trip to the store. Instead, make it yourself in just 5 minutes with 5 ingredients you probably have on hand. It has a shelf life of a month in the refrigerator and is perfect over ice creams, waffles, pancakes, pastries, and etc.

Table of Content

• Why make this syrup
• Ingredients and substitutes
• How to make chocolate syrup
• Variations
• Using chocolate syrup
• Freuqently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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I have been making this chocolate syrup for our family ever since my little Aadi was two. So, my kids use it over their ice cream, waffles, pancakes, and even hot milk.

Why make this syrup

• Homemade is always better than any store-bought espeically if your kids eat a lot of it. No preservatives and you control the amount of sugar.
• All the ingredients are simple pantry staples you probably already have on hand.
• It takes just five minutes to make and can be kept in the fridge for up to a month.
• Of course, apart from homemade is better, it is also more affordable.

Ingredients and substitutes

• Cocoa powder - I used Dutch-processed cocoa powder. But you can use regular cocoa powder as well.
• Sugar - usually I use white sugar but brown sugar and dark brown sugar both are absolutely delicious.
• Vanilla - any vanilla extract, beans paste, or vanilla sugar work great.

How to make chocolate syrup

• Add everything to a heavy bottom saucepan. Cook on low heat until thick and coats the back of the spoon or a spatula. Then add the butter.
  Pro tip - you can omit the butter but it does give the syrup that lovely shine and richness.
• Pour into a clean mason jar or air-tight glass container. Cool completely then store in the refrigerator for up to a month.
  Pro tip - the syrup gets thicker as it cools. If it is too thick, you can add a tablespoon or two of hot water and that should help with consistency.

Variations

• Sugar-free chocolate syrup - replace sugar with ½ cup splenda. Or dissolve 1 ½ teaspoon of stevia into the water before cooking. Agave and honey make the syrup very thick and sticky.
• Chocolate ganache - replace the water with heavy cream. Cook on low heat and reduce the sugar to half or omit the sugar for a less sweet. This is very rich. Has a reduced shelflife and needs to be kept in the fridge.
• Chocolate orange - replace the water with orange juice and add ¼ teaspoon of orange extract. Wonderful if you like the combination of chocolate and orange and perfect for a chocolate orange cake drip.

Using chocolate syrup

• It is the perfect condiment to use over almost anything, not just breakfast pancakes, waffles, or French toast.
• Pour it over a cake to make the cake moist and delicoius or
• Over vanilla ice cream to take it to the next level.
• Pour it in hot milk to make a quick hot chocolate drink.
• Perfect to pour over mug cakes.
• Serve it alongside your pastries, or donuts.

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Freuqently asked questions

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