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Easy Chocolate Syrup

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Make your own chocolate sauce - with no corn syrup! Cooks up in minutes, and is ready to make easy chocolate milk or drizzle over ice cream, into coffee or hot chocolate, or over cakes or cupcakes! Recipe on GoodieGodmother.com

Before we get to the easy chocolate syrup recipe, it’s time for a quick lesson in food labeling. Did you know that ingredients are listed on a package in order of quantity in a recipe? The first three ingredients make up the bulk of any product you purchase. Think about this next time you’re shopping, especially if you’re looking for chocolate syrup. The first three ingredients in most major brands are: high fructose corn syrup, corn syrup, and water. Cocoa doesn’t even make an appearance until #4-6 depending on the brand. Let’s not do that. And since it takes less time to make your own chocolate syrup than run to the store, let’s make this instead.

In the next post I’ll share why I *had to* make chocolate syrup, but the more I thought about it, the more I realized there are many good reasons to whip up a batch. First of all, chocolate syrup in a pretty bottle with a bow makes a great gift! Seriously, just change the color of the bow and you have a darling present for basically any occasion. Second, keeping some on hand allows you to make chocolate milk in no time just like when you were a kid. Third, while the bulk of the store bought stuff is corn syrup, yours doesn’t have to have ANY. At all. NO corn syrup required. Fourth, you likely have everything you need in your house right now.

Make your own chocolate sauce - with no corn syrup! Cooks up in minutes, and is ready to make easy chocolate milk or drizzle over ice cream, into coffee or hot chocolate, or over cakes or cupcakes! Recipe on GoodieGodmother.com

This recipe is ever so slightly modified from Alton Brown’s recipe in two ways. I cut down the recipe so it only makes a little over two cups of syrup, adjusted the cooking time, and I substituted honey for the corn syrup. If you need a vegan version, use maple syrup. And if all you have on hand is corn syrup, there’s only a little called for in the recipe, no need to stress. My only request is that you please do not skip using an invert sugar or your syrup will quickly crystallize and will not maintain that nice smooth syrup consistency you’re looking for.

Make your own chocolate sauce - with no corn syrup! Cooks up in minutes, and is ready to make easy chocolate milk or drizzle over ice cream, into coffee or hot chocolate, or over cakes or cupcakes! Recipe on GoodieGodmother.com

The syrup got a thumbs up from the Godfather, and Princess A loved it as chocolate milk! I love that it lasts a few weeks in the fridge, it’s quick to prepare, and it’s a better “treat” option for my family. Enjoy!

Make your own chocolate sauce - with no corn syrup! Cooks up in minutes, and is ready to make easy chocolate milk or drizzle over ice cream, into coffee or hot chocolate, or over cakes or cupcakes! Recipe on GoodieGodmother.com

Easy Chocolate Syrup

Yield: 2 .5 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

Make your own easy chocolate sauce in minutes! This diy chocolate syrup is delicious over ice cream and makes the best chocolate milk.

Ingredients

  • 1 cup water
  • 1 1/2 cups sugar
  • 1 cup cocoa powder, I used this organic cocoa powder
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tbsp honey or maple syrup

Instructions

  1. Mix the water and sugar in a medium saucepan and bring to a boil over medium heat.
  2. Stir in the honey, then add the cocoa powder and salt. Cook 1 minute longer while whisking well to combine and break up any lumps.
  3. Remove the pot from the heat and stir in the vanilla.
  4. Strain the sauce through a sieve into a mason jar or other storage container. Refrigerate.

Did this recipe inspire you?

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Make your own chocolate sauce - with no corn syrup! Cooks up in minutes, and is ready to make easy chocolate milk or drizzle over ice cream, into coffee or hot chocolate, or over cakes or cupcakes! Recipe on GoodieGodmother.com

 

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Deb

Monday 4th of April 2022

Can you add Bailey's to this recipe, if so how and what amount? Thank you very much! This recipe is on my list to try. I am going to an adult ice cream social, hence the question about adding Bailey's!

Mary (The Goodie Godmother)

Monday 4th of April 2022

I like how you think! What I would do is cook the recipe for about a minute and 10 seconds after adding the cocoa powder. Then, after straining whisk 1 tablespoon of Baileys instead of the vanilla extract. The longer cooking time will thicken the syrup a bit more to allow for a little extra Bailey's. If it ends up a little thicker than you'd like after refrigerating, whisk in a little more Bailey's, but it should turn out perfectly. Enjoy!

Diana

Friday 2nd of July 2021

Will this thicken as it cools?

Mary (The Goodie Godmother)

Friday 12th of November 2021

Yes, it will.

Swetha

Thursday 14th of May 2020

Thank you for such a simple recipe.

You mentioned about 'not to skip invert sugar', but I don't find it in recipe ingredients or instructions, am I missing something? What is the shelf life of this syrup? Honey when added to something which is hot is dangerous and posses risks, so will it be the same if I add honey once the mixture cools down to room temperature?

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