Chocolate Syrup Recipe

Make your own thick and rich Homemade Chocolate Syrup with this easy recipe! Quick to make and better than store bought! You won’t believe how delicious this chocolate sauce is, considering you only need a few easy ingredients! The perfect dessert topper! 

Like this recipe? Be sure to check out some other sweet toppings like my Salted Caramel Sauce, Strawberry Sauce, and Gingerbread Syrup! This is also a fun dip for my Air Fryer Churro Chips!

bowl of ice cream topped with chocolate syrup with a jar sitting next to the bowl with more syrup on a blue napkin


 

Recipe Features

  • EASY: This recipe could not be more simpler to make. Whisk, simmer, enjoy!
  • Minimal Ingredients: Believe it or not, you only need 4 ingredients for this recipe.
  • Perfect Dessert Topper: Use it on ice cream, cakes, and even to make chocolate milk!

I feel like a good chocolate sauce recipe is a staple you should have on hand always. This recipe is super similar to the classic Hershey’s syrup, but homemade. Not too sweet but still perfectly rich with a smooth thick finish.

It takes only a few minutes to make and has unlimited uses. Use this over your favorite ice cream, in a tall glass of milk, or to give an extra bite of deliciousness to almost any treat! Your entire family will thank you.

BONUS: Try bottling this as a fun gift! Tie a nice bow around the lid and you’ve got a no-fail homemade gift that every chocolate lover will go crazy for.

spoon holding cocoa powder over an open container of cocoa powder

Chocolate Syrup Ingredients

With just four ingredients, and five minutes of my time, I was able to make the most incredible chocolate syrup recipe. It tastes dreamy. I had no idea a homemade syrup was such and easy recipe. It tastes exactly like the syrup you purchase at the store only better. You know… Because it is made with love.

  • Unsweetened Cocoa Powder: I opt for classic cocoa. However, you could easily substitute a darker Dutch cocoa for a deeper flavor.
  • Whole Milk: Can you use water? Yes. We have made it both ways with delicious results. That being said, I prefer milk for a more creamy finish.
  • Sugar: Just a touch of sugar to help add that sweet finish.
  • Vanilla Extract: Vanilla works as a flavor booster that is key to reaching the ultimate chocolate finish.
syrup being poured over top of a bowl of vanilla ice cream sitting on a blue napkin

Copycat Hershey’s Chocolate Syrup

The thing with this recipe is that you are only using FOUR ingredients which means you need to use quality product. I am not saying you need to spend an insane amount of money on cocoa but do not buy the off brand. Same goes for the extract. Make sure you splurge and spend the extra $1 on Pure Vanilla Extract (off brands are ok here since it is hard to mess this one up).

If you compare pure to it is imitation counterpart you will notice a big difference.

  1. Combine cocoa powder, milk, and sugar in a medium saucepan.
  2. Bring to a boil over medium/high heat.
  3. Once boiling, reduce to low and allow it to simmer for 1-2 minutes, or just until the sugar has dissolved.
  4. Remove from the heat and stir in pure vanilla extract.
  5. Transfer to an airtight container, or jar, and refrigerate once cooled.
top down image showing the inside of a jar filled with chocoalte sauce

Recipe Notes:

How long does homemade chocolate syrup last?

Two weeks, if stored properly. After that it is best to remake a new batch.

Why is my chocolate syrup thin?

As this recipe cooks, it will be thinner. Once it has time to cool you will notice that classic syrup thickness.

What is the best way to store this recipe?

The best way to store homemade chocolate syrup is in an airtight container or jar that is kept inside the refrigerator. I like to use mason jars.

What type of cocoa powder works best for chocolate sauce?

The best cocoa powder for this recipe is a classic Hershey’s cocoa. You can use a darker cocoa powder for a deeper or more rich flavor.

This syrup is ideal for serving on ice cream, making chocolate milk, or inside a milkshake! The possibilities are endless.

glass milk jar filled with chocolate sauce with a drip going down the side on a white table top with a blue napkin sitting in the background

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4.50 from 2 votes

How to make Chocolate Syrup

Author Jesseca
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Serves: 7 servings
Make your own rich and creamy Homemade Chocolate Syrup with this easy recipe! All you need is cocoa powder, milk, sugar, and vanilla extract! 

Ingredients
  

  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 pinch salt
  • 1/2 cup whole milk (or water)
  • 2 teaspoons vanilla extract

Instructions
 

  • Combine cocoa powder, sugar, salt and milk into a medium sized pot.
  • Bring to a boil over medium/high heat.
  • Once boiling, reduce to low and allow it to simmer for 1minute, or just until the sugar has dissolved.
  • Remove from the heat and stir in pure vanilla extract.
  • Transfer to an airtight container, or jar, and refrigerate once cooled.

Notes

This syrup will last 1-2 weeks if stored properly. 

Nutrition

Serving: 1ServingsCalories: 138kcalCarbohydrates: 33gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.4gCholesterol: 2mgSodium: 14mgPotassium: 122mgFiber: 2gSugar: 30gVitamin A: 28IUCalcium: 30mgIron: 1mg

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Dessert
Cuisine American
pinterest image of chocolate syrup with text overlay reading "quick and easy chocolate syrup"

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4.50 from 2 votes (2 ratings without comment)

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19 Comments

  1. I’ve made this several times. Love this idea and doubt I’ll ever go back to store bought. My only problem is sometimes I end up with chunks I’m the syrup, no matter how much I whisk and whisk it. Any ideas why this would be happening? Sometimes I add the cocoa and sugar after the mill has heated up. Could that be a problem? Does anyone know?
    Thanks!

  2. I also stored it in one of those shaker cups with the blender ball. That way if it separates a little then it will be easy to remix.

    1. Great tip! I’m glad it worked out well!

  3. Just made this in the microwave actually. Turned out great. Didn’t have sugar so I used powdered sugar and I added a pinch of salt. I think it brings out the flavor. This was so much better than comparable recipes using water. Thank you! My girls really loved this.

  4. Wow looks delicious.

    I was just wondering how long will it be good ?

  5. How long does it keep in the fridge?

  6. JUVY M. ZAFRA says:

    thanks for sharing…i’ll try this!

  7. Marlys @Thisand That says:

    Found you on Food Holiday Link Party. Love this idea and pinning it.

  8. christy p says:

    could you use “Stevia in the Raw” instead of sugar?

    1. I have actually never tried it. If you do, please come back and let us all know how it works out!

  9. Kimberly O. says:

    I’m wondering about the shelf life as well. I would most definitely refridgerate this as it has milk in it. Thanks for the recipe.

  10. Does it need to be refrigerated? How long of a shelf-life does it have? Thanks–it looks great!

  11. Mmmm! Thanks Jesseca! I’m pinning this and trying it this week.

  12. Wow this looks great and very simple. Thanks for the yummy idea.

  13. Pinning this! Thanks!

  14. Kristiina says:

    LOVE this idea! Do you think it would work with homemade almond milk or cashew cream instead of whole milk?

    1. I would assume yes… but I’m not positive. If you try it let me know how it comes out!

  15. marissa | Rae Gun Ramblings says:

    ooh that syrup looks so good. i definitely need to try it out. yum

  16. I have seen this idea floating around and yes… the Chocolate Mom has still not tried this recipe. I would vouch for using high quality cocoa, I would also please ask to look for ethically sourced cocoa. Thanks and pinning!

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