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Chocolate Syrup

Chocolate Syrup

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Zen K.

Zen K.

This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
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Reviews

Greek Lover Boy
222

Greek Lover Boy

5/18/2011

This really is the best recipe for home made chocolate syrup. I’m sure it’ll taste richer with milk vs. water (save heavy cream for fudge sauce). To refill a Hershey’s bottle, scale up recipe to 24 servings=1½ pint=3 cups=24oz. REVIEW SUMMARY: TOO THIN? Be patient. It only thickens after it’s chilled. IN A HURRY? For immediate use, thicken with one of the following: 1) (as suggested already) heat sugar with water until sugar dissolves, then add cocoa, or 2) reduce water from 1½ to just 1 cup, 3) for each 1 cup of syrup, mix cocoa with: (a) 1 tbs cornstarch or (b) 1 tsp unflavored gelatin or (c) ½ tsp xanthan gum (that’s what’s in the original Hershey’s syrup). if using (a) let boil for 1 more minute or it won’t thicken. TO MAKE SUGAR FREE substitute ¾ c agave nectar for each 1c sugar and reduce recipe liquid by 1/3c. TO EXTEND SHELF LIFE, add ½ tsp citric acid to each 1 cup syrup and stir well.

Sarah Jo
153

Sarah Jo

7/14/2010

I made this pretty much out of frustration because my favorite sugar free chocolate syrup is almost four bucks a bottle. I read through some of the reviews on what worked for others and rolled with it. I used Splenda sugar substitute. I did see that this didn't thicken as others had mentioned but I divided it into Ball jars and let it sit in the fridge overnight and when I checked on it this morning, it was fine. And better than the bottled kind even. I did think it was a bit sweet so I might cut back on the Splenda for next time and maybe use a fat free condensed milk to make it a little richer but I'm pretty impressed with the recipe as is. Thanks for sharing and saving me almost three bucks!

GodMadeMePretty
119

GodMadeMePretty

12/21/2009

This was an excellent recipe. However, my syrup never began to thicken. I probably should have combined the cocoa powder and sugar together first prior to placing it in water. So, I added a tiny bit of water to 1.5 tablespoons of cornstarch to dissolve the cornstarch and poured it in. Let it boil lightly for about a minute and then removed it from the heat and added the vanilla. Perfect consistency.

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