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Homemade Chocolate Syrup

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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 mins
Cook Time 10 mins
Total Time 15 mins
Servings 24 servings
Calories 102
Author Laurie McNamara


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


  • 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.


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


Serving: 1g | Calories: 102kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 83mg | Fiber: 2g | Sugar: 23g | Calcium: 8mg | Iron: 1mg