Homemade Chocolate Syrup

This homemade chocolate syrup is not only delicious but not overly sweet! Squeeze it into a cold glass of milk, drizzle it over ice cream or pie, or into a blender with milk and ice cream for a delicious milkshake! It's the BEST! Yields 3½ cups or 24 (2 tablespoon) servings.

Course Homemade Ingredients & Condiments

Cuisine American

Keyword chocolate, chocolate sauce, chocolate syrup, dessert, easy

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 102

Author Laurie McNamara

Equipment

Guittard Chocolate Cocoa Rouge Cocoa Powder Unsweetened, 8 oz

Ingredients

2½ cups sugar
1½ cups water
1½ cups dutch cocoa powder treated with alkali
3 tablespoons corn syrup
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt

Instructions

Pre-measure all ingredients and have them ready to go before beginning.
In a heavy bottom pot, stir together the sugar and water. Heat on high and bring to a boil.
Once at a boil, carefully whisk in cocoa powder and corn syrup. Whisk until the cocoa powder is completely blended in and the syrup has slightly thickened. About 1 to 2 minutes.
Remove off of the heat and whisk in the vanilla and sea salt.
Pour the chocolate syrup into a mesh strainer set into a 4-cup liquid measuring cup to strain out any solids that didn't get whisked in.
Allow time for the chocolate syrup to cool until at room temperature. Pour into a squeeze bottles or store in a glass jar.
Can keep for a few months if kept refrigerated in an airtight container.

Notes

*Syrup may need to be warmed by running the bottom of the bottle or jar under hot tap water for a few seconds.

Nutrition