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 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.
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.
Simple Homemade Chocolate Sauce
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
Nutrition
{originally published 4/20/12 – recipe notes and photos updated 5/18/20}
Candance says
I’ve made this today. It sure does remind me of Hershey’s Chocolate Syrup minus the adde ingredients they put inside their syrup.
It did not give me 14 oz. I have 8oz and I followed the measurements exactly as the recipe calls for.
Still a great recipe.
Mary Younkin says
Candance – Hmm that is interesting. I will go back and take a look at the recipe.
kal says
great recipe! i made it today to drizzle on my caramel cake. still would like to ask, i read on another comment that you dont recommend storing this in the fridge for more than 2 weeks, but based on your personal experience, approximately how long have you been able to keep this in your fridge past 2 weeks? thanks for answering!
Mary Younkin says
Kal – two weeks is really all the longer you want to store this.
Mukand says
Recipe is not in details, like how much water is to be put to mix cocoa and sugar. Also can any other salt be used if koshar salt is not available
Mary Younkin says
The details are on the recipe card, Mukand. If they aren’t showing up for you let us know. The recipe calls for 1/2 cup of cold water. You can use another salt of your choice.
VJ says
Perfect followed directions exactly (very easy) but to my disbelief I was short a couple of tablespoons of sugar is substituted brown sugar (not packed) to fill the one cup measure. Delicious! Of course made homemade I ice cream to go with .
Mary Younkin says
Opps! I hate when that happens but good fix.
Erika says
Really, really good! A dark chocolate flavor sauce that is so much better than store bought! Thank you for the recipe😀
Mary Younkin says
THank you, Erika. I am so glad you enjoyed it.
Laura Kehoe says
Simple. Yummy. It does make about half of the amount so I double it.
Mary Younkin says
Doubling a chocolate recipe is always a good idea, Laura. 🙂
FoosShark says
There is no reason that the ingredients in this syrup need to be eaten within 2 weeks, what ingredient would go bad? the sugar? No, the water? No The Salt? No The cocoa? No The vanilla? No
Mary Younkin says
While “I” am confident leaving this in my fridge for months, I never recommend that. I’m not a food safety expert and a couple of weeks is the standard answer.
Kisha says
Please be mindful when commenting, let’s work harder at being positive!
Kisha says
I absolutely love this recipe! Thanks for sharing with us! xoxo
Mary Younkin says
Thank you, Kisha! You can’t go wrong with chocolate in my book.