With just 3 ingredients, this homemade chocolate syrup is a clean eating recipe the whole family will love! Use it for chocolate milk, over ice cream, in your coffee, and more!
We’ve been using this recipe for everything from chocolate milk to homemade mocha coffee for over 20 years and have loved every moment.
This syrup is rich and thick and chemical free!
Not to mention the cost savings! This recipe makes the same amount of syrup as a store bought bottle contains (maybe a little more) and only costs about $0.78 per batch!
Homemade Chocolate Syrup
You may think, why bother with homemade chocolate syrup, instead of just buying it from the store?
Well, first of all, this homemade chocolate syrup really is the best you’ll ever taste. Plus, it’s so easy to make and it has the added benefit of allowing you to control the quality of the ingredients used.
I like to use raw, organic cacao powder in mine (HEB sells this in my area, or you can order from this link), but it works just as well with regular ol’ cocoa powder.
So grab a pan and whip up a batch! Your family will thank you ;-)
Homemade Chocolate Syrup
Ingredients
- 2 cups sugar
- 1 cup water
- 1/3 cup cacao powder or cocoa
- 1 tbsp vanilla extract
Instructions
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Combine sugar and water in a medium sauce pan. Heat on medium until sugar is completely dissolved.
Note: Sauce will bubble, so pan must be larger than quantity would normally dictate. -
Once sugar is dissolved, add cacao powder. Stir until thoroughly combined.
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Bring mixture to steady boil.
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Stir constantly and boil for 3 minutes.
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Removed from heat and add vanilla.
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Allow to cool and then transfer the syrup into the container of your choice.
Homemade Chocolate Syrup FAQs
How long does this chocolate syrup last?
It can be stored in the fridge indefinitely, so feel free to make a large batch. However, we usually use it in less than a month.
A good rule of thumb for this recipe is to treat it as you would a jar of jelly!
Can I use honey instead?
Absolutely! Just sub in equal parts honey for the sugar and follow the directions as is.
How should I use this chocolate syrup?
Any way you would a bottle of chocolate syrup from the store! You can use it for chocolate milk, as an ice cream topping, in your coffee, or any other way you like to consume chocolate syrup.
My syrup didn’t thicken! Help!
If your syrup is still too runny after it has been in the fridge for at least 3 hours, place it back into a pan and bring to a simmer. Continue to simmer the chocolate sauce on low for about 5-10 minutes, depending on how think you’d like it. Stir it frequently to prevent burning.
Repeat if needed.
Heather says
July 13, 2016 at 9:34 amHello, I am new to your site (but not to cooking from scratch!) Is there any reason you do not show comments on your recipes? I have checked a few and none seem to show comments. Often it is the public comments that convince me that the recipe is exactly what I am looking for or not at all what I need. I benefit from the successes and failures of shared experience.
Victoria says
July 13, 2016 at 1:53 pmHi Heather! Comments are not hidden, I just don’t have a ton of people comment on my recipes on the blog… mostly they comment on Facebook :-) Feel free to comment on as many as you would like to!
You can see comments on these recipes…
Einkorn Drop Biscuit: https://www.amodernhomestead.com/einkorn-flour-drop-biscuits/
Homemade Graham Crackers: https://www.amodernhomestead.com/homemade-graham-crackers/
Chocolate Chip Cookies: https://www.amodernhomestead.com/einkorn-chocolate-chip-cookies/
Just to name a few! :-) Hope that helps!
Elaine says
December 14, 2017 at 4:07 pmThis chocolate syrup is AMAZING!! We make a double batch at a time. So cheap, and so much better than store bought!
Zeenith Nonggorr says
February 4, 2018 at 9:53 pmHow do I store and for how long?
Victoria says
February 4, 2018 at 9:55 pmHi Zeenith!
You can store this syrup in the fridge and use it as long as you like (basically). We treat it like jam and use it until it’s either gone or it has mold on it.
Note: It’s NEVER had mold on it, even when left in the back of the fridge for months. So you can use it for a really long time. Enjoy!
Zeenith Nonggorr says
February 20, 2018 at 12:45 amThank you Victoria, looking forward to making my first batch :-)