Simple Homemade Chocolate Sauce

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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 really is better than store bought! get the EASY recipe at barefeetinthekitchen.com

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 recipe many years ago and tried it within a few days of finding the recipe. This was exactly the chocolate sauce that I wanted!

This chocolate sauce is not overly sweet and it is smooth and rich in flavor. This is 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.

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.

Homemade Chocolate Syrup really is better than store bought! get the EASY recipe at barefeetinthekitchen.com

Chocolate Syrup Recipe

  1. In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed.
  2. Add the salt and the water and bring to a boil over medium to medium-high heat.
  3. Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat.
  4. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed.

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Simple Homemade Chocolate Sauce

4.88 from 131 votes
Recipe slightly adapted from and with thanks to Cate Linden
Pin Print Review
Prep Time: 15 mins
Total Time: 15 mins
Servings: 7 (2) ounce servings

Ingredients 

  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/8 teaspoon kosher salt
  • 1/2 cup cold water
  • 1 1/2 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

The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving. 
This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.

Nutrition

Calories: 127kcal · Carbohydrates: 32g · Protein: 1g · Sodium: 43mg · Potassium: 93mg · Fiber: 2g · Sugar: 28g · Calcium: 8mg · Iron: 0.8mg
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{originally published 4/20/12 – recipe notes and photos updated 5/18/20}

Homemade Chocolate Sauce is so much better than store bought! get the EASY recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mark says

    This is a really good chocolate source but how long is the estimated time this takes to thicken up in a fridge? Because I’m waiting for it to be ready but I’d like to know if I ever have to do it again. A great chocolate source perfect for ice cream sundaes and is much better than the shop’s source. It tastes like the source from a restaurant! Thanks so much for it, it helped me a lot!

    • Mary Younkin says

      Hi Mark! I’m glad you like the chocolate sauce so much. I’ve never timed it while cooling in the fridge. I typically use it while it’s hot and thinner off the stove and then refrigerate the leftovers.

  2. Bee says

    This is amazing!!! I’ve attempted other recipes but nothing beats this one-perfection!
    Thanks for sharing 💜5 stars

  3. J. Curell says

    I added 1/4 teaspoon of instant coffee which deepened the flavor even more. Don’t overdue it as it doesn’t take much coffee to really ramp up the flavor.5 stars

  4. Nonna Heather says

    I LOVE this sauce! Thank you for such a delicious and simple sauce! Being of a Sicilian family, I love espresso, so I added 1 teaspoon of espresso coffee maker powder with the cocoa and sugar. It heightens the flavour of the sauce without adding a real coffee taste. Rich and deciding!!

  5. jj says

    does this get too thick to pour out of the jar without reheating first? also does it have to be refrigerated?

  6. Karen says

    I have been trying for an hour to get recipe for chocolate syrup to use in place of a can of Hershey syrup in a brownie recipe
    I hope your recipe will work for that
    Karen

    • Mary Younkin says

      As long as it’s refrigerated it will keep nicely for at least a couple weeks, if not longer. We tend to eat ours faster than that, but there isn’t much here that is going to spoil in the fridge.

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