Chocolate Syrup Recipe

This Chocolate Syrup Recipe is so easy to make that you will never run to the store for chocolate syrup again! Plus, you can make it as thick or thin as you prefer. It’s perfect to add to a plate of my Banana Split Nachos.

Chocolate Syrup

When you look back in history, chocolate syrup wasn’t used to sweeten your favorite desserts. In fact, in the late 1800s, cocoa was made into a syrup to mask the unpleasant flavors of some medicines! Lucky for us, chocolate syrup soon became packaged for home use (think Hershey’s Chocolate Syrup)  and is now used on all our favorite treats! Even better yet, you can make your own!

Pouring Chocolate Syrup into Jar and it Spilling Over Edge

Chocolate Syrup Recipe

With just a few ingredients, you can have your own supply of chocolate syrup whenever you are craving a topping on your ice cream or dessert.


  • Cocoa powder
  • Granulated sugar
  • Salt
  • Water
  • Vanilla

Raw Ingredients for Homemade Chocolate Fudge Sauce on White Plate

How to Make Chocolate Syrup

Chocolate syrup is a sweet condiment that can range from a thin sauce to a thicker, has to be spooned, sauce. Either way you ‘pour it’, I am sure you have added some chocolate syrup to your milk or made a hot fudge sundae at some point in your life. This homemade chocolate syrup is made with only five ingredients, and you can make it as thick or as thin as you like!

Combine the cocoa powder, sugar, salt, and water in a saucepan. Put the saucepan over medium heat. Continue to whisk constantly until the mixture thickens and begins to simmer. Remove from heat after a few minutes (the longer you let it simmer, the thicker it will be) and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Spoonful of Homemade Chocolate Fudge Sauce that is in a White Square Container

Chocolate Ganache vs. Syrup

Chocolate ganache is generally thicker and shinier than chocolate syrup. It is also usually just made with two ingredients–heavy cream and chocolate. The longer you let chocolate ganache rest, the thicker it will be, which makes it great for cake filling, truffles, and frosting that hardens as it cools. 

Chocolate Syrup will also harden a bit as you let it cool, so it could be used as a dairy-free ganache. It would be an excellent frosting, although I would not recommend making truffles with this recipe.

How to Store the Syrup

Once the syrup has cooled, you can scrape it out of the saucepan and into your airtight container. Store it in the refrigerator for up to a week. It’s so easy to make, don’t worry about running out of it! Add it to milk for delicious chocolate milk, or drizzle it on Brownie Rocky Road Ice Cream Cake! Enjoy it on all your favorite treats!

Pouring Homemade Chocolate Sauce into Milk and Making Chocolate Milk

Chocolate Milk with Chocolate Syrup

This chocolate sauce is basically a replacement for Hershey’s Chocolate Syrup. To make some of the most decadent and rich chocolate milk of your life, just add 2-3 tablespoons to 8 ounces of cold milk. Stir and enjoy it! Easy peasy! If you want a simpler version of a delicious Homemade Chocolate Milk, <— try this one! 

Looking for Ways to Use Chocolate Syrup?

Now that you know how easy it is, try the chocolate syrup on some of these recipes!

2 Ingredient Ice Cream

Best Homemade Hot Cocoa

Banana Oat Pancakes

Homemade Pretzel Bites

Chocolate Syrup Recipe

Make your own homemade chocolate syrup with just a few ingredients but lots of chocolate flavor to add to your favorite desserts!
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Syrup Recipe
Servings: 24 tablespoons
Calories: 39kcal
Author: Amanda Rettke–


  • 3/4 cup (88.5g) cocoa powder
  • 1 cup (200g) sugar
  • 1 pinch salt
  • 1 cup water
  • 1 teaspoon vanilla


  • To get started, take out a saucepan.
  • Combine the cocoa powder, sugar, salt, and water in the saucepan.
  • Put the saucepan over medium heat. Whisk constantly until the mixture thickens and begins to simmer.
  • Let it simmer for about 3 minutes, stirring occasionally.
  • Remove the pan from the heat and add in the vanilla. It will thicken as it cools so don't worry if it seems thin.
  • Let the syrup cool before storing it in an airtight jar. Refrigerate for up to a week.


Calories: 39kcal
Tried this recipe?Let us know how it was!

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