Why bother with store-bought chocolate syrup when you can easily whip up your own at home? With just a few basic ingredients like sugar, water, cacao powder, vanilla and salt, you can create a delicious syrup that’s not only cheaper but also healthier without any artificial additives. Homemade means you control what goes in it, and the result is a rich, flavorful treat that’s perfect for drizzling over desserts or stirring into milk. Give it a try and taste the difference!

Ingredients

Granulated Sugar
I like to buy the big bag of raw sugar from Costco.

Cacao Powder
You can use cacao or cocoa powder, they are basically interchangeable, especially in this recipe. Make sure to use unsweetened.

Water

Vanilla Extract
For that extra flavor. Make sure to use pure vanilla extract and not imitation.

Salt
To enhance the flavors. Any salt will work.

How to make Homemade Chocolate Syrup

In a small pot, whisk together sugar, cacao powder and salt.
***Do not add the water until you have the cacao incorporated into the sugar. Cacao powder on its own will easily clump together in cold or room temperature water.
Add the water into the pot and whisk together. Over medium heat bring to a boil for 1 minute.
***While waiting for the sauce to boil, make sure to stir often to prevent it from burning at the bottom of the pan. Keep a close eye on it, once it starts to boil it will go fast! You may need to turn down the heat slightly when it starts to boil if it starts to get too bubbly.
Remove from the heat, let cool slightly, add the vanilla & stir to combine.
Transfer to an airtight container and store in the fridge for up to 2 weeks.

Notes:

For storage I use a pint size mason jar along with a leak proof lid and it works perfectly.
Do not over boil as it can cause the syrup to burn or become bitter.

FAQ

I don’t have cacao powder, can I use cocoa powder?
Yes! You can do a simple search to see the differences between the two, but for the purposes of the recipe they both work the same. Make sure if you use cocoa powder that it is unsweetened.

My syrup looks too thin and runny, did I do something wrong?
When you first make the syrup it is going to be very thin while it is still hot. The syrup will thicken up slightly once it cools in the refrigerator. Chocolate syrup is meant to be thinner and more pourable compared to a chocolate sauce or hot fudge.

How long is it good for?
This chocolate syrup will last anywhere from a few weeks to a month in the refrigerator in an airtight container. As always, with any homemade item always check for an off smell or anything that visually looks out of the ordinary if you are questioning the shelf life. I personally haven’t had any issues with it lasting up to a month…. if it doesn’t get eaten by then!

What is the best way to use it?
We love to use this syrup on top of homemade ice cream, add it to some milk for chocolate milk or hot chocolate & more!

Ingredients

1 Cup Granulated Sugar
1/3 Cup Cacao Powder
1/2 Cup Water
1 tsp. Vanilla Extract
pinch Salt

Instructions

In a small pot, whisk together sugar, cacao powder and salt.
Add the water into the pot and whisk together.
Over medium heat bring to a low boil for 2 minutes.
Remove from the heat, let cool slightly, add the vanilla & stir to combine.
Transfer to an airtight container and store in the fridge for up to 1 month.

Notes

This recipe makes about 1 pint of chocolate syrup.

Do not add the water until you have the cacao incorporated into the sugar. Cacao powder on its own will easily clump together in cold or room temperature water.

While waiting for the sauce to boil, make sure to stir often to prevent it from burning at the bottom of the pan. Keep a close eye on it, once it starts to boil it will go fast! You may need to turn down the heat slightly when it starts to boil if it starts to get too bubbly.

Homemade Chocolate Syrup – Quick & Easy

Ingredients

How to make Homemade Chocolate Syrup

FAQ