Chocolate Syrup


Summer time is ice cream season.  Whether you eat regular dairy ice cream, or a dairy free version, chocolate syrup is always a welcome topping.  Chocolate syrup is also very easy to make.

Making your own chocolate syrup will save you money and taste just as good, if not better, than what you can buy at the store.

4.5 from 2 reviews
Chocolate Syrup
Recipe type: Dessert
  • 1 cup cocoa powder
  • 1½ cups water
  • 1½ cups sugar
  • 1 teaspoon vanilla extract
  • dash salt
  1. Whisk together all the ingredients in a saucepan.
  2. Heat over medium heat, whisking occasionally, until the mixture begins to boil.
  3. Reduce heat and simmer, whisking constantly for five minutes.
  4. Cool and then store in the refrigerator. The syrup will thicken as it cools.


About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Jessie says:

    This looks delicious! How long will it last in the refrigerator? I don’t use chocolate syrup often, but it’s good to have one hand for when you want a sundae…

    • Jessie, I would guess that you can keep it in the refrigerator up to a month. You can also cut this recipe in half.

  2. I had no idea it would be so easy to make my own chocolate syrup. One of the best parts of eating ice cream!

  3. Ah! This one hits me where I live. 😉 Thanks, Linda!!!

  4. oh my oh my! that looks delicious!

  5. I make a similarly easy recipe for chocolate syrup, Linda. I love having it on hand when someone wants chocolate syrup. No need to buy the stuff with all those unreal ingredients after all. 😉 I’m sure your recipe will be happily used by tons of folks!


  6. This is a great alternative to buying it in the stores. So simple and easy with minimal ingredients…a perfect recipe!

  7. Terri says:

    Much healthier to consume REAL Cane Sugar (be sure it says Cane Sugar else it is beet sugar – avoid beet sugar), than unhealthy high fructose corn syrup (HFCS) – avoid HFCS, much of which is genetically modified (GMO). Use real sugar! Oranic (without bleach and pesticides) even better! If sugar is white – you consume bleach!
    Great recipe! Chocolate syrup – I could eat a gallon if I did not restrain myself!

  8. I just came back to print this recipe. We have used up an entire bottle of this and are ready for more. My family loves it, and I love that it has no corn syrup! I even shared the link on my blog. Thanks for sharing!

  9. I make my own all the time but an adult version by substituting some of the water with baileys. Oh so yummy. “Betcha can’t eat just one…bowl”

  10. My daughter is allergic to corn, so we have been buying organic chocolate syrup and it’s so expensive! Definitely going to try this out!

  11. Like avoiding those unhealthy ingredients and the organic path, but could I use raw honey instead of sugar, and if so what is the substitution? Thanks, George

    • I haven’t tried this recipe using honey. It will definitely affect the flavor but should work. I think you’ll have to experiment. Start by using 1 1/4 cups of honey and reduce the amount of water a little. Adjust to get the consistency and sweetness you want.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Speak Your Mind


Rate this recipe:  

Gluten-Free Products on Amazon Help support this site (at no additional cost to you) and start your purchase here.

Amazon affiliate link

Enter your Email for free updates.


Custom Search