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, etc.
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, especially 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, it is not only better but 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 are both absolutely delicious.
- Vanilla – any vanilla extract, bean paste, or vanilla sugar works great.
How to make chocolate syrup
- Add everything to a heavy-bottomed 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 1/2 cup Splenda. Or dissolve 1 1/2 tsp 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 shelf life and needs to be kept in the fridge.
- Chocolate orange – replace the water with orange juice and add 1/4 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 for almost anything, not just breakfast pancakes, waffles, or French toast.
- Pour it over a cake to make the cake moist and delicious or
- Over vanilla ice cream to take it to the next level.
- Pour it into hot milk to make a quick hot chocolate drink.
- Perfect to pour over mug cakes.
- Serve it alongside your pastries or donuts.
Frequently asked questions
This chocolate syrup will keep on the counter for a few days, but is best in the fridge for up to a month.
No. The sugar will cook to a syrup consistency. Plus, the cocoa powder already contains anti-caking agents, which help thicken as it cooks.
Syrups such as honey, maple, and strawberry are perfect over almost anything. But, if you can also make a quick and easy syrup in just 5 minutes with ingredients you probably already have on hand.
If you don’t have cocoa powder to make this chocolate syrup, you can make a quick chocolate sauce by melting
4 oz (113 g) of chocolate with 1/4 cup of cream and 1 tbsp of butter in a microwave-safe bowl until a pouring consistency. This will keep in the fridge for a week and needs to be melted before use again.
Ganache is richer and made with only two ingredients: chocolate and heavy cream. It has a shorter shelf life and gets thicker over time. This syrup will thicken somewhat, but not as much as ganache. The syrup is dairy-free and lighter. Also, because it is made with water, it has a longer shelf life.
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.
Video
Ingredients
- 1 cup (86 g) Cocoa Powder
- 1½ cup (300 g) Sugar white or brown
- 1 cup (240 ml) Water
- ½ tsp Salt
- 2 tsp Vanilla extract
- 2 tbsp Butter optional
Method
- 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. 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.
Equipment you will need
Nutrition
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This is almost the exact recipe my grandmother used to make for me when I was little. (I’m 70 now). The only difference is she would add 1/2 cup Kari corn syrup. This is the very best chocolate syrup ever! Thank you for reminding me of her.
Thank you, LuAnn
Thank you! Ever since finding out I have a dairy allergy, I have missed chocolate. But I made this with vegan butter and it was perfect!
Thank you, Stephanie. I am happy you enjoyed this sauce.
Pastry Day 12 DONE
I definitely won’t be buying anymore chocolate syrup when I can make some as delicious as this! Looks SOOO good.
Thank you, Bintu. Yes, very easy and so delicious
Hi Veena,
thank you for the chocolate syrup recipe. tried it today and it was amazing my family loved it when had with Crepes.
all your recipes are amazing
Thank you so much for your feedback Nancy.
I absolutely loved making this. It was great fun and tastes delicious.
Thank you, Sisley. Happy you enjoyed it.
Never buying store-bought chocolate syrup again! This is so easy to make at home, and in my opinion, tastes better. Thank you!
Thank you, Emily. Happy you enjoyed it. Thanks for the feedback
This is such an easy and amazing recipe. Love that it’s so versatile you can put it on almost anything!made it yesterday.
Thank you, Nart. So happy you enjoyed it
My youngest is chocolate obsessed so this will be perfect to have on hand. Definitely feel less guilty with this homemade version. Thanks!
So true, Jen. Thank you
I love your recipes. I’m sorry but I don’t see the chocolate amount for the chocolate syrup. I was going to make it but will wait for an update. Thanks so much for all you do. You are very caring.
Hey Sherry. There is no chocolate, just cocoa powder. The recipe is updated 1 cup cocoa powder. Thank you so much for the lovely words
How much cocoa powder?
1 cup Pridhi. Thank you