Chocolate Syrup

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
 
Ingredients
  • 1 cup cocoa powder
  • 1½ cups water
  • 1½ cups sugar
  • 1 teaspoon vanilla extract
  • dash salt
Instructions
  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.

 



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Comments

  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…

    • says

      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. says

    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!

    Shirley

  3. 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!

  4. says

    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!

  5. Lori says

    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”

  6. Sara says

    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!

    • says

      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.

    • Terri says

      Be careful not to heat the honey too hot – it ruins it and makes it unhealthy – research the max OK temperature first.

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