Chocolate Syrup

"This homemade chocolate syrup is just as good as you-know-who's, and a LOT cheaper. Serving size is 1 Tablespoon"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by CoffeeCassidy photo by CoffeeCassidy
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
2 cups




  • Stir together.
  • Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.
  • This must be stored in the fridge.

Questions & Replies

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  1. I've been making this recipe for about a year now. It's fantastic! We use it for an ice cream topping and for chocolate milk. And the longer you cook it, the thicker it gets. So if you like more of a fudge consistency, cook it for about 10 minutes. Awesome and simple recipe!
  2. Oh my, what a wonderful recipe for chocolate syrup...I think even better than the store-bought brand....The only thing I changed was I used 1 cup of water with 1/2 cup whipping cream, for a more creamy taste, and added a little more sugar, cause DH and myself have a sweet tooth. I made this to use in my Bailey's fudge cake turned out great with your wonderful homemade syrup. I will use the remaining sauce over icecream....Thanx Wildheart for a delicious chocolate syrup recipe...this is a keeper:-) :-)
  3. So good and so easy! I was lazy and decided to make it in the microwave. Whisked everything together well and then cooked for 2:30 on high, whisked again and cooked an additional 1:00, whisked again. Turned out great!
  4. It was fast and easy, but it didn't taste very good. The strong cocoa flavour came out as being very bitter, and it definitely wasn't sweet enough. The consistency was quite thin as well.
  5. Bleh! This didn't taste right. Both too much cocoa and sugar. It did not taste like any chocolate syrup I've tasted. I couldn't eat it.


  1. Turned out too sweet for the deep dark chocolate lover in me. I made a second batch, using 1 cup of real maple syrup instead of 1-1/2 cup of sugar. Exquisite! I brought it to a full rolling boil, whisking constantly and cooked for 5 minutes. When it cooled, I had a rich velvety sauce. It was soo good that I grabbed some strawberries and cleaned the pan with them!
  2. I wish I could give this more than 5 stars!!! I subbed half the sugar for splenda, used a few tablespoons of brown sugar and white sugar to make up the balance of what is called for. Used 1/2 European style and 1/2 regular cocoa. Added a few shakes of cinnamon and 2 pinches of modified food starch (instant food thickener). This is the best chocolate syrup I have ever had. It will be good for hot fudge sundaes and delicious in coffee or mochas. A keeper for sure!
  3. Super easy and tastes great! I'm saving a lot of money over powdered chocolate for chocolate milk. I didn't like it on ice cream but it's awesome in milk (cold and hot). I like the fact that it is made with sugar instead of corn syrup.
  4. I make a similar recipe, but use milk instead of water, 1 tsp butter, brown instead of white sugar, no salt, and 1 tsp cornflour. 1 cup of cocoa is quite strong for this quantity of liquid. You could try 2-3 heaped tbspns instead. Wonderful poured over a chocolate cake smothered in fresh berries and served with whipped cream.


Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family pet peeve is the family court systems in love is for emergency medicine and the people that make survival in a crisis possible
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