It is so incredibly easy to make homemade chocolate syrup! With only 5 ingredients and 5 minutes of work, you can have a delicious chocolaty syrup--minus the high fructose corn syrup and preservatives!
Replace the famous brown bottle of chocolate syrup with this homemade version and use to top ice cream, yogurt, or fruit, or to make your own homemade chocolate milk. Because this recipe is dairy free and gluten free, everyone can enjoy this sweet homemade syrup.
When my mom use to pull out the brown bottle of chocolate syrup from the fridge, I would get so excited. It always meant chocolate milk was in my near future!
My kids get just as excited for chocolate milk, but they are not familiar with the brown bottle from my childhood, as I have been making my own chocolate topping for decades now. Not only is it incredibly simple to make (hello 5 minutes!), it is also super inexpensive. Less expensive than any bottle of chocolate syrup that you purchase at the store and this is made with ingredients you recognize.
While Chocolate Syrup is not necessarily healthy or low in sugar, it is sweet staple to have on hand that will always result in a smile.
These ingredients are naturally gluten free, nut free, corn free, soy free, and dairy free, making homemade chocolate syrup perfect for anyone dealing with food allergies.
- Sugar--Granulated sugar is best. You can adjust the amount of sugar in this recipe by increasing by up to ¼ cup or decreasing by ¼ cup based on your preferences. I find this ratio to be the perfect balance.
- Cocoa Powder--Be sure to use unsweetened cocoa powder.
- Water--I use water over milk to keep this syrup not only allergy friendly, but it lets it last longer in refrigerator as well.
- Vanilla Extract--Be sure to use pure, not imitation, vanilla extract.
- Salt--A dash of salt will help to bring out the flavors. Just a small pinch is all you need.
How to Make Chocolate Syrup
In a small saucepan, whisk together the sugar, cocoa powder, and salt until no lumps remain.
Whisk in the water until well combined.
Bring mixture to a gentle boil over medium heat, whisking constantly.
Turn heat to medium low and simmer for 1 minute, until mixture thickens slightly. The syrup will continue to thicken as it cools.
Remove from heat and stir in the vanilla.
Allow to cool slightly. Once barely warm, transfer to a jar to store in the refrigerator.
How to Use Homemade Chocolate Syrup
This is not a chocolate fudge sauce. It is not a thick, rich sauce. Instead, it is like the chocolate syrup you would mix into chocolate milk. It's uses are endless. Some of my favorites are:
- To top ice cream or frozen yogurt.
- To stir into milk or nondairy milk--use as little as 1 teaspoon up to 1 tablespoon depending on how sweet you want your treat.
- Drizzle over oatmeal for a sweet breakfast.
- Top bananas or strawberries with chocolate syrup and sprinkle with nuts for a quick way to satisfy your sweet tooth.
- Top pancakes with chocolate syrup.
- Use it to make Peanut Butter Mocha.
- Add to plain yogurt for a sweet treat.
Take 5 minutes and whip up this simple chocolate syrup and enjoy the next time you crave a glass of chocolate milk or a chocolate sundae.
Homemade Chocolate Syrup
- ½ cup water
- ¾ cup sugar
- ½ cup cocoa powder
- dash of salt
- 1 teaspoon pure vanilla extract
- In a small saucepan, whisk together the sugar, cocoa powder, and salt until no lumps remain.
- Whisk in the water until well combined.
- Bring mixture to a gentle boil over medium heat, whisking constantly.
- Turn heat to medium-low and simmer for 1 minute, until mixture thickens slightly. The syrup will continue to thicken as it cools.
- Remove from heat and stir in the vanilla.
- Allow to cool slightly. Once barely warm, transfer to a jar to store in the refrigerator.
- Homemade chocolate syrup can be stores in the refrigerator for 2 weeks.
- You can adjust sugar up or down by ¼ cup based on your preference for sweetness.