Easy Homemade Chocolate Syrup
This Easy Homemade Chocolate Syrup is made with just 5 simple ingredients and is perfect for topping ice cream and other desserts, making chocolate milk and a whole lot more!
Servings: 16 (1 tablespoon each; recipe makes about 1 cup total)
Estimated Calories: 51
Ingredients
- ½ cup water
- 1 cup sugar, white granulated
- ½ cup unsweetened cocoa powder
- ⅛ teaspoon salt, I use kosher salt
- 1 teaspoon vanilla extract
Instructions
- Place the water, sugar, cocoa powder, and salt in a medium saucepan over medium heat (I use a 3-quart saucepan).Be sure to use a saucepan that has plenty of room above the mixture. As it comes to a boil and simmers, it can expand quite a bit...and we don't want any boil-overs.
- Whisk the mixture until it is smooth and free of lumps.At first, when you start stirring the mixture together in the pot, it will seem as though the cocoa doesn't want to combine with the other ingredients. Just keep stirring. As the mixture warms up, the cocoa will dissolve and the mixture will become smooth.
- Continue whisking until the mixture comes to a gentle boil.
- Immediately reduce the heat and simmer, stirring occasionally, for 3 minutes.At this point, the syrup will be quite thin and just slightly thicker than what you started with. As it cools down, it will thicken up a bit, and it will thicken up to the perfect consistency as it sits in the refrigerator.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Allow the syrup to cool to room temperature, approximately 30 to 45 minutes.It's okay if the syrup is still slightly warm after this amount of time.
- Transfer the syrup to an airtight container with a lid (I like to use a glass jar).
- Refrigerate until ready to use.
Recipe Notes
- Keep your homemade chocolate syrup stored in an airtight container in the refrigerator for up to 2 weeks.
- I recommend using a glass container or jar, such as a mason jar. Plastic containers can sometimes hang on to smells from the last thing you had in them, which could affect the flavor of your syrup (and probably not in a good way).
- You can use the syrup warm if you'd like (heating it in the microwave is the fastest and easiest way); just remember that it will become thinner as it heats up and is not as thick as a hot fudge sauce.
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