How To Make Chocolate Syrup

• YouTube
• Pinterest
• Facebook

This is a very simple chocolate syrup recipe that is part of my regular restocking the kitchen routine.

Chocolate syrup is a staple in our house because we have so many milk drinking kiddos. And, we all know everything taste better with chocolate.

You may be wondering why I am choosing chocolate syrup over chocolate sauce. Chocolate syrup is thinner since it is water based, which makes it more ideal for mixing with milk.

Chocolate sauce is thick and rich, usually made with cream or butter which makes it a great option for dessert toppings or shakes.

You don’t have to be like me and never buy chocolate syrup from the store again, but then again maybe you should.

Just for fun let’s look at the ingredient list of heresy’s chocolate syrup. Not long ago I would have considered this my splurge item and would have been delighted with myself for buying the name brand for my kids. That’s not the case anymore.

Heresy’s syrup comes with High fructose corn syrup, water, cocoa, 2% or less of potassium sorbate, salt, xanthan gum, mono-and diglycerides, polysorbate 60, vanillin (artificial flavor). That’s crazy! I don’t even know what most of that stuff is.

Meanwhile if you make it at home, you’ve got cocoa, water, sugar, and salt. That’s quite a difference.

My hope for this post is to encourage you to take the ten minutes or less to make something yourself that contains less ingredients and and harmful ingredients at that than the store bought version.

If you are just jumping into to this cooking from scratch adventure, this chocolate syrup is a great recipe to start with.

Here’s all you need:

1 cup of water.

1/2 cup of sugar. Cane sugar would be a great option. I use granulated sugar.

3/4 cup cocoa powder.

A pinch of salt.

1/2 Tsp of vanilla extract.

Sauce pan.

Whisk.

Fist, in a medium saucepan, combine the water and sugar. Cook over medium heat until the sugar has dissolved. This should only take a few minutes. The water should go from a cloudy look to clear.

Now, whisk in the cocoa powder and salt until combine.

Once I get all the cocoa powder mixed in, I set my timer. The longer this simmers on the stove the thicker it will be. I want my sauce pourable but I still like it to be a little thick. I will cook this for anywhere from 5-8 minutes.

keep the temperature on medium or you can even turn it down if it gets too hot. You want to simmer it, not boil.

Mine was almost to a boil here, so I removed it from the heat.

Once you remove from heat, add in the vanilla and stir.

Be sure to give this a taste. If it’s too bitter, you can add in more sugar. Usually if it is a little bitter, you cannot tell once it’s mixed with milk.

Let cool completely before pouring into a mason jar or container.

I bought these cheap pourable bottles at Walmart and love using them just for our chocolate syrup. It makes it easier for the kids to help themselves and they don’t usually make a mess.

I always make a double batch and will store them in the refrigerator. This should last 2-3 months but I feel like I make a new batch every 2-3 weeks. It’s disappears so quickly!

I hope you give this one a try! Enjoy!