This Easy Homemade Chocolate Syrup recipe only takes 5 ingredients and 5 minutes for the richest chocolate sauce recipe. Drizzle over ice cream or stir into milk!
LOVE our DIY recipes? Try our homemade marshmallows next! And add them to our easy hot chocolate recipe!
What Makes This Chocolate Syrup The Best?
When my kids were young, chocolate milk was their special treat. And boy, did they love the homemade chocolate sauce!
While I love this creamy sauce on vanilla ice cream, it’s equally delicious stirred into milk!
- You’ll only need five simple ingredients, and there are no artificial flavors like store-bought syrup.
- It’s ready in less than 5 minutes, and with only one pot used cleanup is quick too.
- It can be made ahead of time and lasts for weeks in the fridge.
Store-bought chocolate syrup may be what you’re used to, but once you try this recipe, you’ll never go back. Drizzle on our homemade chocolate ice cream for a rich flavor.
Be sure to drizzle some chocolate syrup on my homemade cream puffs. You also can’t go wrong adding it to my chocolate eclair cake recipe too.
Only 5 Ingredients
- Sugar – Granulated sugar is the best option here. It has a sweet and clean taste that allows the chocolate to shine. Plus, it’s inexpensive and available everywhere.
- Unsweetened Cocoa Powder – Cocoa powder is the star of the show here. For the best results, use a higher-quality cocoa powder. Ghirardelli is usually my go-to.
- Salt – You may not realize that salt is an important ingredient in chocolate syrup. Salt balances out the sweetness and actually works to enhance the other flavors in the recipe. I like to use Kosher salt since it offers a cleaner taste compared to iodized table salt.
- Vanilla Extract – Vanilla adds flavor, complexity, and mouthwatering aroma to this syrup. You’ll get the best results with real vanilla extract rather than artificial vanilla flavor. Or better yet, make your own vanilla extract!
How to Make Chocolate Syrup
- Combine ingredients in saucepan. Add sugar, cocoa powder, and salt to a medium saucepan. Whisk to combine.
- Add water. Whisk in the water, and continue to mix until everything is fully incorporated.
PRO TIP: You’ll want to ensure you don’t have any large clumps of dry cocoa powder before moving on to cooking. A few small lumps are ok as they’ll get hydrated and thoroughly mixed as the syrup cooks.
- Cook the Syrup. Simmer the syrup over medium heat for 2 minutes, stirring constantly.
- Add vanilla and cool. After 2 minutes, your syrup should be smooth and lump-free. Remove it from the heat and whisk in your vanilla extract. Cool and enjoy.
How to Use Chocolate Sauce
It’s hard to think of a sweet treat that isn’t better off with a drizzle of this homemade chocolate syrup, but I definitely have a few favorites.
A cold glass of chocolate milk is a no-brainer, but that’s just the tip of the iceberg. For a couple of drinks that are a step above, use this syrup in my S’mores Frappuccino or Chocolate Marshmallow Coffee Creamer.
And for my foolproof Chocolate Cream Cheese Frosting, I add this chocolate syrup as my secret ingredient for ultra-silky and over-the-top chocolatey flavor.
Make a sundae bar!
- Ice Cream choices: chocolate ice cream, cookies and cream ice cream, vanilla no churn ice cream
- Syrups: chocolate syrup, butterscotch syrup, caramel sauce, strawberry syrup
- Toppings: peanuts, marshmallows, peanut butter cups, M&M candies
Kitchen Basics
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Chocolate Syrup Recipe
Ingredients
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 cup water
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, mix together the sugar, cocoa powder, and salt. Whisk in the water.
- Cook over medium-high heat, stirring frequently, until it comes to a boil. Reduce heat to medium and continue to simmer for 2 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract.
- Allow the syrup to cool and pour into a glass jar or bottle.
Notes
- For best flavor, use the chocolate sauce once it has completely cooled down.
- The sauce will thicken a bit after refrigeration. This makes it into a perfect ice cream topping!
- If you like your syrup extra sweet, add 1 tablespoon of sugar in at a time until desired sweetness.
- Store in refrigerator for up to one month.
Judging by the photo, it looks like it makes about one pint (2 cups).
This sounds delicious! But please share – how much does this make in ounces/cups? I’d love to able to put it in jars to share with family/friends, but I don’t really know the size to buy – please help!
Judging by the photo, I would say it makes about a pint (2 cups).