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
Judy says
Can this chocolate sauce been frozen? Have you ever tried doing that? So yummy!
Mary Younkin says
It should freeze fine, Judy.
Sherri Plantinga says
Made this today, can’t wait to try it.
Mary Younkin says
I hope you love it as much as we do, Sherri.
Catherine E Baker says
Easy pantry friendly with a great chocolate flavor all the grands loved it
Mary Younkin says
I’m so happy to hear it, Catherine.
Emma Gordon says
This was so easy and it used everything that we always have in our pantry! Thanks for the recipe, it tastes amazing!
Mary Younkin says
I’m so happy to hear it was a win for you, Emma.
Stefanie says
I want to make this as a drizzle for a self-serve cupcake station. Does this thicken to the point that it has to be warmed up? Or could it sit at room temp for a few hours and stay liquid?
Mary Younkin says
This sauce will stay liquid at room temperature, Stefanie. (Very much like Hershey’s syrup does.)
Janet Russell says
Making this with black cocoa. Can’t wait sample the results.
Mary Younkin says
I hope you love it as much as we do, Janet.
Christine Cavin says
Can this chocolate sauce be canned for storage or to give as a gift?
Mary Younkin says
Hi, Christine. This sauce isn’t shelf stable, but it will keep in the refrigerator for a long time.
Anna ballinkay says
Can I use milk instead of water?
Mary Younkin says
That will work fine, Anna.
Chris Scarsella says
Where has this recipe been all my life???? Was so easy to make and it tastes amazing! Will definitely make this again 🙂
Mary Younkin says
I’m thrilled you like it so much! (That’s basically how I felt when we started making this, Chris!)
Sarah Hayes says
So easy! Loved that my dairy free daughter could have it and my dairy loving son also did too! It’s hard to find something that they both like 😉
Mary Younkin says
I’m happy to hear it, Sarah.
Marybeth Hoover says
Can you substitute carob powder for the cocoa powder? Also, can you add coffee to this recipe?
Mary Younkin says
I’ve never tried that, Marybeth, but both variations should work.
Aly says
So happy to have found this recipe. I was having a big family dinner and realized I didn’t have part of the dessert recipe, the chocolate sauce for the ice cream crapes. So easy and fast to make. And best of all, delicious! Thank you.
Mary Younkin says
You’re welcome, Aly. Enjoy the chocolate sauce.
Anat says
Love this chocolate recipe and I go back to it whenever I make anything that requires melted chocolate that firms up! There’s no reason to buy chocolate chips, or chocolate bars for making desserts, as this recipe works perfectly for coating bars, truffles, etc. It’s so easy to make. It’s a perfect recipe, but can be customized with different flavors like orange/lemon zest, coffee, cinnamon, etc.
Mary Younkin says
I’m thrilled to hear that you’re enjoying the chocolate sauce!
Tim says
I made this when the jug of Hershey’s ran out and am never going back, (to Hershey’s that is). I came up with a no cook method. I make a double batch, I boil a cup of water in the microwave. Whisk the water and cocoa together for a minute or so, until the lumps are gone. Add the rest of the ingredients and whisk untll blended and you’re done. It’s important to whisk the cocoa first before adding the rest or you’ll end up with lumps.
Mary Younkin says
Great tips, Tim! I’m glad the chocolate sauce was such a good substitute. Enjoy.
Lori Roth says
I just made this chocolate sauce recipe for the second time and it’s absolutely delicious! One question though. The first time I made the sauce, after a few days in the fridge, something crystallized in the sauce and it became gritty. What did I do wrong? Taste was still great, just the texture was affected.
Mary Younkin says
I’ve had it crystalize a time or two, but it typically smooths out when reheated, Lori. I’ve not sure what causes that.
eileen says
pretty good! the family loved it!
Mary Younkin says
I’m glad it was a hit with your family, Eileen.
Marlene Martinez says
Oh My!!!!! I made some of this tonight for ice cream & it is by far better than the Hershey’s syrup. My grandkids were even saying how much better it was than the store bought. This will definitely be a keeper to be using regularly since we like our ice cream 😉
Mary Younkin says
I’m thrilled that you’re enjoying it!
Christy says
So Simple but the proportions are perfect!
I had a leftover cold coffee and only had confectioner’s sugar.
BOTH worked fine.
I had planned on making iced coffee that I make with a tsp of confectioner’s sugar so it will dissolve in the cold. You cannot taste the cornstarch in either the sauce or the iced coffee.
I don;t know whether there’s a difference in standard measure between granulated and confection’s sugar. I didn’t make a change in that measurement. I was a nice thickness when it was finished!
I didn’t get close to 14 ounces but it all fit into the recycled jar I had ready so I wasn’t very concerned about the volume!
SO yummy,
THANK YOU for sharing!
Mary Younkin says
I’m so glad you like it, Christy!
Mara Mckinley says
Can you can the chocolate sauce. Can you add lavender. Or maple syrup.
Mary Younkin says
I imagine you can add lavender or maple syrup without any issues, Mara. I just store the sauce in the fridge though. I’ve never tried canning it.