Homemade chocolate syrup

    (361)
    10 min

    Try making your own chocolate syrup with this quick and simple recipe. Great on ice cream, in chocolate milk or drizzled on warm brownies.


    1 person made this

    Ingredients
    Serves: 16 

    • 350ml water
    • 300g caster sugar
    • 85g cocoa powder
    • 1 dash salt
    • 1 teaspoon vanilla extract

    Method
    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Combine the water, sugar, cocoa powder and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

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    Reviews & ratings
    Average global rating:
    (361)

    Reviews in English (304)

    by
    325

    This really is the best recipe for home made chocolate syrup. I’m sure it’ll taste richer with milk vs. water (save heavy cream for fudge sauce). To refill a Hershey’s bottle, scale up recipe to 24 servings=1½ pint=3 cups=24oz. REVIEW SUMMARY: TOO THIN? Be patient. It only thickens after it’s chilled. IN A HURRY? For immediate use, thicken with one of the following: 1) (as suggested already) heat sugar with water until sugar dissolves, then add cocoa, or 2) reduce water from 1½ to just 1 cup, 3) for each 1 cup of syrup, mix cocoa with: (a) 1 tbs cornstarch or (b) 1 tsp unflavored gelatin or (c) ½ tsp xanthan gum (that’s what’s in the original Hershey’s syrup). if using (a) let boil for 1 more minute or it won’t thicken. TO MAKE SUGAR FREE substitute ¾ c agave nectar for each 1c sugar and reduce recipe liquid by 1/3c. TO EXTEND SHELF LIFE, add ½ tsp citric acid to each 1 cup syrup and stir well.  -  18 May 2011  (Review from Allrecipes US | Canada)

    by
    184

    I made this pretty much out of frustration because my favorite sugar free chocolate syrup is almost four bucks a bottle. I read through some of the reviews on what worked for others and rolled with it. I used Splenda sugar substitute. I did see that this didn't thicken as others had mentioned but I divided it into Ball jars and let it sit in the fridge overnight and when I checked on it this morning, it was fine. And better than the bottled kind even. I did think it was a bit sweet so I might cut back on the Splenda for next time and maybe use a fat free condensed milk to make it a little richer but I'm pretty impressed with the recipe as is. Thanks for sharing and saving me almost three bucks!  -  14 Jul 2010  (Review from Allrecipes US | Canada)

    by
    151

    This was an excellent recipe. However, my syrup never began to thicken. I probably should have combined the cocoa powder and sugar together first prior to placing it in water. So, I added a tiny bit of water to 1.5 tablespoons of cornstarch to dissolve the cornstarch and poured it in. Let it boil lightly for about a minute and then removed it from the heat and added the vanilla. Perfect consistency.  -  20 Dec 2009  (Review from Allrecipes US | Canada)

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