This chocolate syrup recipe is easy to make with 4 ingredients! Its rich chocolate taste is delicious in desserts. Make a batch with your kids!
Better than Hershey’s – with 4 ingredients that you CAN pronounce. Sugar, cocoa, vanilla, and salt. You’ll thank me!
There are so many different things that you can do with a dessert sauce like this one.
Drizzle it over ice cream or add it to the top of buttermilk waffles or your next cake.
If you want to make another type of dessert sauce, I suggest making Chocolate Ganache. It’s a silky smooth chocolate hazelnut ganache, made with only two ingredients.
Or, my no-fail caramel sauce tastes like caramel with a hint of butterscotch. You only need 4 ingredients and 6 minutes to make it!.
Chocolate Syrup Recipe Notes
- Be sure to use fresh, soft brown sugar. If you use hard brown sugar, it will throw off the ratio.
- The syrup will be thin after it is done boiling. But, it will thicken up as it cools down.
- You can refrigerate any leftovers, in a Mason jar with a lid.
- You can reheat dessert sauce in the microwave if you want to serve it warm.
- This recipe makes 2 1/2 cups..
- You can enjoy it warm or eat it cold; it’s your choice.
- If you don’t have Kosher salt, you can substitute regular table salt.
- If your syrup is too thick, you have cooked it for too long. Double-check the recipe to see what might have gone wrong.
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Does it need to be refrigerated?
Yes, you will need to refrigerate your chocolate sauce. I find that storing it in a Mason jar is easiest.
Just let it come to room temperature after you make it. Then, store it in a Mason jar with a lid. It will thicken up nicely in the refrigerator.
Is chocolate naturally sugar-free?
Dark chocolate is naturally sugar-free. However, most commercially prepared chocolate has added dairy, fat, and sugar to improve the taste and make it more meltable.
This recipe uses unsweetened cocoa powder, which is sugar-free. However, we add sugar to the recipe to make a sweeter syrup.
If you’re concerned about the sugar in this recipe, I have heard that some people replace the sugar with 1/2 cup of Splenda. It’s also possible to use stevia.
But, you will need to experiment to find the correct ratio for this delicious syrup recipe. Using agave syrup or honey is not recommended. It makes the syrup much too thick and difficult to pour.
Are chocolate sauce and chocolate syrup the same thing?
They’re similar, but not the same thing. Cocolate syrup usually has some type of sweetener in it.
Also, sauce is thick and creamy, while the syrup is much thinner and pourable.
Uses for the syrup
There are lots of different things that you can use this sweet treat for. When we make this recipe, we use it as an ice cream topping.
But, here are a few other ideas that you might want to try:
- Homemade chocolate milk
- Top your pancakes or waffles with it
- This sauce makes a great dip for churros
- Dunk sliced apples in it
- Make a chocolate milkshake
- Dip your pretzels in it.
- Make hot chocolate
- Drizzle it over pudding
- Garnish for chocolate cake
- Make an ice cream soda
How long does homemade chocolate syrup last?
This recipe will last for up to two weeks. We always make a big batch and then store it in the refrigerator so we can use it throughout the week on our ice cream.
If you are having a party, you can double the recipe easily.
Finally, if you want more chocolate dessert recipes, give these a try!
With love from our simple kitchen to yours.
Chocolate Syrup Recipe + Video
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 cup Hershey’s unsweetened cocoa powder, in the baking aisle
- 1 cup cold water
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- In a cold medium saucepan whisk together salt, sugars and cocoa until they are combined and there are no lumps. Add water and whisk to combine. Turn heat to medium and bring a boil, whisking frequently.
- Reduce the heat to medium-low whisking occasionally. Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in vanilla. Pour into a mason jar and allow to come to room temperature. Cover and refrigerate.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2012, updated and republished September 2020
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