You only need a few ingredients to make this Homemade Chocolate Sauce and it tastes better than any chocolate syrup you can buy at the store. Smooth, sweet, and incredibly chocolate-y, this is the chocolate sauce I tried for years to make.
Along with all the ice cream that everyone is making, this copycat Hershey’s syrup has become one of the most popular recipes on the website over the past few months. It’s been fun to see what we can make from home instead of immediately running to the store.
Homemade Chocolate Sauce
When I first made this, I wanted a simple homemade chocolate syrup similar to Hershey’s syrup; something that I could use to make chocolate milk for my boys or use as an ice cream topping.
Over the past few years, I’ve made numerous chocolate sauces: rich creamy hot fudge sauces and basic melted chocolate sauces (i.e. Homemade Magic Shell).
I ran across this chocolate sauce recipe many years ago and tried it within a few days of finding the recipe. This was exactly what I wanted!
The sauce is not overly sweet and it is smooth and rich in flavor. This is even better than the Hershey’s syrup that I remember. I am excited to have this in the refrigerator now and I can hardly wait to make a treat with it after dinner tonight!
How To Make Chocolate Syrup
When I found this recipe for homemade chocolate sauce, it was almost too simple to believe. No fancy ingredients, no dairy, just sugar, cocoa powder, and water. A pinch of salt and a tiny splash of vanilla finish it off perfectly.
This sauce tastes like Hershey’s syrup, only better. The fact it’s so incredibly easy to make means there is almost always a jar of this chocolate syrup in my refrigerator.
Chocolate Syrup Recipe
- In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed.
- Add the salt and the water and bring to a boil over medium to medium-high heat.
- Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat.
- Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed.
Ice Cream Recipes
Pour this over the best and easiest Homemade Vanilla Ice Cream, Cherry Ice Cream, or Salted Caramel Ice Cream.
This Peanut Butter Ice Cream by Pint Sized Baker is begging for some chocolate sauce and I can’t wait to drizzle some chocolate sauce over this Take 5 Ice Cream Pie by Beyond Frosting.
Pictured here is our much-loved Cookies and Cream Ice Cream, not to be confused with Oreo Ice Cream, which is a completely different kind of awesomeness. I recommend you try them both and pick your favorite.
Simple Homemade Chocolate Sauce
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- ⅛ teaspoon kosher salt
- ½ cup cold water
- 1½ teaspoons vanilla
Instructions
- In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat.
- Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. Enjoy!
Notes
Nutrition
{originally published 4/20/12 – recipe notes and photos updated 3/9/23}
original recipe slightly adapted from and with thanks to Cate Linden
Beverly says
This was super easy and super fast. Even better, it really is much better than the chocolate syrup you buy in the store.
Mary Younkin says
I’m thrilled that you love it, Beverly.
Jax says
Cooling now Thank You
Mary Younkin says
I’m glad you like it, Jax!
P. Dulaney says
I doubled the recipe. I’m sure it’s going to be great (taste tested several times!). It was a fair amount of work to combine the chocolate and sugar, and I think next time I’ll put the cocoa through a strainer first. I used a whisk the whole cooking time, rather than stirring, which maybe wasn’t a good idea as it created some froth on top (this went away with some gentle stirring while cooling). I would also caution to use a large enough pan. When brought mine to a boil, my sauce doubled in size and nearly boiled over the top if I hadn’t immediately turned the heat down. I put it in a fancy embossed jar to take to friends for dinner and plan to leave the extra with the jar as a gift. Thanks for this recipe! I love chocolate!!
Mary Younkin says
I hope that your friends enjoy it as much as you do! We love this sauce.
Rachael says
So easy to make, will use it to top my Oreo cheesecake
Mary Younkin says
Now I’m craving cheesecake, Rachael! I bet that was great.
Dee says
Thank you for a super fast, super easy recipe. Delicious!
Mary Younkin says
I’m so glad you’re enjoying the recipe!
Mark N says
Really great sauce. But, why would it need refrigeration? There’s nothing perishable in it, right? Is it the sugar?
Mary Younkin says
Hmmmm, I’ve always refrigerated it (and also refrigerate the Hershey’s brand after it’s been opened) but perhaps that unnecessary? I’m glad you like the sauce!
T. Wolfley says
Easy peasy and very delicious!
Mary Younkin says
I’m so glad you like the sauce!
Pamela Giles says
This chocolate sauce is better than Hershey’s. My family loves it. Thank you for sharing the recipe.
Mary Younkin says
I’m so glad you like it!
Jean says
Great sauce recipe. I used skim milk instead of water. And 1/2 teaspoon of butter.
Mary Younkin says
I’m thrilled you like it, Jean!
Alexandria Lancaster says
Could I store this in a syrup bottle or would it be too thick to pour? Thanks for the recipe, can’t wait to try it!
Mary Younkin says
That should work fine, Alexandria. It will thicken in the fridge, but becomes pourable again when warmed or at room temperature.
Judy says
Hi, just wondering how the sauce would be if made with brown sugar? 😊
Mary Younkin says
That will work fine, I’m not sure the taste will be that different, as the chocolate is very strong.
cristi deen says
This is by far the best and easiest recipe I’ve tried 🥰 thank you very much
Mary Younkin says
I’m glad you like it so much!
LeoLeo says
I used raw sugar! Make sure you stir, stir, stir! This recipe beats store bought hands down!
Mary Younkin says
I’m glad you like it!
Maria Gallo says
It was a hit with our ice cream dessert and so simple to make.
How long would it store in the refrigerator?
Mary Younkin says
This will keep nicely for a couple of weeks, Maria.
Joe Z says
This sauce is delish and easy! Is there a way you can adapt it to Mexican chocolate sause by adding cinnomon and cayenne?
Mary Younkin says
Sure thing. Go ahead and add heat to your own personal tastes.
Pamela Snowden says
Love this I make it all the time kids enjoy with ice cream on cake and banana splits even nice too add table spoon to a ice coffee
Mary Younkin says
I’m happy to hear you’re enjoying the chocolate sauce!
Kim Carrigan says
Can this chocolate sauce be canned since there is no dairy
Mary Younkin says
I simply keep it in the fridge. I can’t speak to the safety of canning it.
Esther N says
This recipe was surprisingly easy. It works well drizzled over raspberry pie and makes nice chocolate milk.
Mary Younkin says
I’m glad you are enjoying the syrup!