Everyone claims that my stepmother’s recipe for chocolate syrup is superior to Hershey’s. Wonderful poured on warm brownies, in chocolate milk, or on ice cream.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 16 |
Ingredients
- 1 ½ cups water
- 1 ½ cups white sugar
- 1 cup cocoa powder
- 1 dash salt
- 1 teaspoon vanilla extract
Instructions
- Combine 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 in vanilla Serve warm or cover and refrigerate until serving.
Reviews
I cut recipe in half. This was amazing!!! Nice consistency. Never store bought again. This is cocoa powder I used. Had in house.
I used Dutch processed cocoa powder, I’m going to try and make a mint chocolate syrup next time, never buying chocolate syrup from store again
Mocha was good
Very good! It thickens once refrigerated
Recipe needs a lot more detail in the technique section. Sugar becomes syrup at around 220F, which is above the boiling point of water (212F), so if you put the mixture at a simmer (a low temperature) and whisk it constantly (which keeps the temp low), you’re going to be at this all day. Get a candy thermometer, turn up your stovetop to medium-high, bring the mixture to 220F while whisking just enough to keep it from sticking and scorching, and it will thicken in about 15 minutes. Note it is a SLIGHT thickening at this point, cause it is boiling hot. It will be a lot thicker once chilled. I made no changes to ingredients, just to the technique, and it made a good chocolate syrup, perfect for malts or ice cream topping, and without all the funky add-ins of store bought syrup.
SYRUP THICKENS AFTER IT IS REFRIGERATED. I used Ghiradelli and it was AMAZING
Just made this and it’s really good. Kind of thin, but when it’s been in the fridge I bet it will thicken up a bit. Served over ice cream. We’ll see how well it is stirred into milk. Don’t expect it to taste like hot fudge, it’s definitely just chocolate syrup.
When I was little my grandmother let me make chocolate syrup for my ice cream. When she passed away I got her cookbook. Recently a family member hired someone to clean out a house and her cookbook was thrown out! I thought I’d never find that chocolate syrup recipe ever again but this is the exact same recipe!! Thank you so much!!
Made this a while ago and it turned out great. Going to try it with coffee in place of water and hope for the best.
Its my family favorite. They won’t have anything else.
It came out great!!!! I have left over chocolate though, just wonder how long it’s good for.
This is a great recipe! I use it for mocha latte, cappuccino and ice cream. I use dutch process cocoa and also add a heaping teaspoon of espresso powder just to make it a little more decadent.
I was looking for a dairy free recipe for chocolate syrup to use in my protein shakes. I found this one and just made it. I love the way it tastes and I am going to try it in my shakes later afternoon. I can tell that it is going to work just fine. I don’t know if I overlooked this but how long will this keep in the refrigerator? Thank you for sharing this recipe, it is going to be great for dairy free use.
Great recipe, used this chocolate syrup for drinks and desserts. Making my second batch as we speak.
Made it with evaporated milk instead of water. Very good, not to thick not to thin. Just right.
Was the perfect recipe! We tried one before this and was too runny. Highly recommend this one!!
Easy to make and delicious too!
Great for making chocolate milk and for ice cream
I followed the recipe and the result was wonderful! Many, many thanks.
I read the reviews and reduced the water to a cup and put 2/3 of the sugar in. I heated the syrup to 210-220F. The syrup turned out great, it’s thick and and not overly sweet. Great for ice cream and chocolate. My greatest critics were happy. It got a 4 and 6 year old’s thumbs up.
This is syrup not hot fudge it came also be used to make chocolate milk cook it longer it will get thicker: but if you want hot fudge look at the the other recipes. it’s excellent i use this one all the time