Learn how to make chocolate syrup with this super easy recipe. All you need is cocoa powder and 5 other simple ingredients. It’s delicious in milk, on ice cream or in coffee!
It’s no secret that we are big ice cream fans around here. To me, ice cream isn’t meant to be enjoyed just in hot weather, but rather, all year round!
And while we love ice cream plain, it’s always extra fun eating it with various toppings too!
One of our favorite toppings is a good old classic: chocolate syrup.
While I can obviously buy it at the store, I much prefer making my own Hershey’s chocolate syrup recipe knock-off using simple, basic ingredients.
Why I Love Making Chocolate Syrup Instead of Buying It
- Cheaper- costs a fraction of what store-bought does.
- Made with basic pantry staples- super handy because this means I always have the ingredients on hand.
- No processed ingredients– healthier and I always know exactly what we are putting in it!
- Super easy- my kids love to help make it. In fact, the older ones can make it themselves!
- Nice and chocolatey– I love the rich flavor the cocoa powder gives this recipe.
Watch Video: Learn How to Make this Recipe
Homemade Chocolate Syrup Ingredients
- Brown sugar
- Granulated sugar
- Cocoa powder
- Cold water
How to Make This Recipe
STEP ONE: Combine the brown sugar, table sugar, cocoa powder, and salt into a small saucepan.
STEP TWO: Add cold water and whisk together until smooth; then heat the chocolate mixture until it comes to a boil.
STEP THREE: Stir occasionally and allow it to simmer for 5 minutes. Remove from heat and stir in the vanilla.
STEP FOUR: Serve warm or allow it to cool and save it for later!
Why Is My Syrup So Thick?
If you find that your syrup is a little too thick for your liking it was probably cooked too long. If you want to try to salvage the batch, heat it back up over very low heat and stir in a little water or milk to help thin it out.
Remember, as it cools it does thicken even more.
How Long Does Homemade Chocolate Syrup Last?
You can store it in the refrigerator in an airtight container for up to 2 weeks.
For easy storage and serving use mason jars.
Pro Tips for Making
- If you like a thicker chocolate sauce, let it simmer longer before removing it from the heat.
- Feel free to make a bigger batch if needed, that works well, especially for larger ice cream parties.
- Prefer warm syrup on your ice cream? Simply heat a small amount in the microwave then drizzle on top.
Ways to Use Chocolate Syrup
Here are some of my best serving recommendations when it comes to using chocolate syrup.
- As an ice cream topping
- Drizzle over pancakes or waffles
- On top of oatmeal
- In a yogurt parfait
- Use it to make chocolate milk
- Add it to hot milk for hot chocolate
- As a fruit dip
- To make chocolate milkshakes
- Jazz up your coffee or latte
Other from-scratch recipes you’ll love:
- Homemade Cool Whip
- Best Ever Chocolate Cake (no eggs, no butter, no milk)
- Quick and Easy Caramel Icing
- Homemade Caramel Frappe
- Homemade Bisquick Baking Mix
Homemade Chocolate Syrup Recipe (like Hershey’s!)
- ¾ c. brown sugar
- ¾ c. white sugar
- 1 c. cocoa powder
- pinch of salt
- 1 c. cold water
- 1 tbsp. vanilla
- Combine sugars, cocoa powder and salt. Add water; whisk until smooth.
- Heat until boiling, stirring occasionally. Simmer for 5 min.
- Remove from heat and stir in vanilla. Cool. Store in fridge.
- Syrup will thicken as it cools, but if you like a really thick syrup, you may want to boil longer than 5 min.
- The chocolate syrup should be stored in the refrigerator and will last at least 2 weeks.
- Once cooled, syrup can be reheated to serve warm.
Delicious! So much better than Hershey’s syrup! I made hot chocolate with it and oh my, what a difference!
So happy to hear that you enjoyed it, Bev! And I totally agree…so much tastier!
For Easter dinner this year I wanted to do a bit of a fun dessert instead of the usual pie or cake or something. This year I did a build your own sundae bar. And of course one topping that is a must is chocolate! I just made a half batch (there’s only the 6 of us) and let it cook for about 5 1./2 minutes and ended up with a nice thick fudgy sauce! My youngest tried it and said….’mom, why did you make this”…as he kept going back and pouring more on lol. He dipped all kinds of things in it – from fruit to pretzels to cookies! YUMM!
What a fun, creative idea! And I love how your son used it for more than ice cream. Smart guy! 😉 So glad you all enjoyed it. Thanks so much for taking the time to let me know!
Making this now for the second time. It’s really good. I love having this recipe on hand, TY!
Thanks for taking the time to let me know that you like this! That’s always fun to hear. 🙂 You are very welcome.
I want to give this a try. Looks delicious.
Can you use cacao powder instead? Also how long is the shelf life?
Laura, we sure like it! 🙂 And I love that it’s healthier and I know what is in it. I don’t have any experience using cacoa powder, but according to this website, you can use them interchangeably, so assume it would be okay. And the homemade syrup should keep for about 3 to 4 weeks in the fridge, possibly longer- ours doesn’t usually stay around much longer than that! 🙂
I made it last night and it was delicious. Thank you for the recipe ?.
So glad you loved it, Alejandra! Thanks so much for taking the time to let me know. Isn’t it fun to make your own convenience foods and know exactly what you are eating?
do you use light or dark brown sugar?
Dominuique, I use light brown sugar. Don’t know if this is helpful or not, but from what I understand, unless a recipe specifies dark brown sugar, if it just says “brown sugar” it is always referring to light brown sugar.
I use dark brown sugar when I make this and it’s relish!!
Oh yum! That sounds decadent for sure!