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
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.
Step by step instructions
- 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.
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.
Freuqently 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, 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) chocolate with ¼ cup cream, and 1 tablespoon butter in a microwave-safe bowl until pouring consistency. This will keep in the fridge for a week and will need to be melted before using again.
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- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you