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}
Catherine Scott says
Hi Mary, I wrote just a few minutes ago saying I love that this is quick, easy, and has no cream, but wished it was thicker. I asked if 30 seconds of simmering was correct thinking perhaps it was a type-o, as longer simmering would thicken it.
I just did what my instincts told me to do: I brought it back up to a boil again for a few minutes, stirring, and then let it cool, and it has become a thicker consistency (not thick, not fudge sauce, just not so thin) which we prefer. So thanks for the recipe…I just tweaked it to our tastes.
Mary Younkin says
That’s awesome, Catherine. I’m glad you like the sauce!
Molly says
Hello Mary,
Big applause to you! This recipe was delicious, we used it for our homemade churros. Put it in the fridge for two minutes. A bit thin but overall amazing. I didn’t beleive it at first, I thought a recipe with this little ingredients and so little time to make would be too bitter. You proved me wrong!!!🤩😁
Thankyou,
Molly
Mary Younkin says
I’m happy to hear that you’re enjoying the chocolate sauce, Molly.
Kenna Carlson says
Hello Mary,
I was wondering if it was supposed to be completely runny while it’s still hot/ warm and once it cools it will thicken. And should I refrigerate it right away or let cool ar room temperature first then put it In the fridge. I would also like to know if putting it in the freezer will affect it in any way.
Thank you, I know I have a lot of questions.
Mary Younkin says
Hello, Kenna. It is supposed to be runny when it’s hot; I’d recommend that you let it cool until it’s room temperature, then refrigerate it, and it will thicken nicely. I’ve never tried freezing this, but it should be fine. I can’t say for a fact, though.
Atria Wulf says
10/10 would sauce again
Mary Younkin says
I’m happy you like it, Atria!
George Milliken says
Love this chocolate syrup. After refrigeration it was exactly the consistency wanted – about the same as Hershey’s. The taste is superb. I always detected an after taste with Hershey’s Syrup, but this syrup is pure. Thanks for the recipe. This is my 5th time making it.
George Milliken
Mary Younkin says
That’s awesome, George. I’m so glad you’re enjoying the recipe.
Doug Wilkinson says
Hey! It is better than store bought…and simple too!
Mary Younkin says
I’m glad you like it, Doug.
Austin says
Soo it was too thin, even after cooling. But it tastes delicious and I’ll probably make this again.
Austin Millar says
I also forgot to say that this was very easy to make
Mary Younkin says
I’m glad that you like it!
Mary Younkin says
This sauce typically does thicken a bit after cooling completely. That said, it is not supposed to be a thick spoonable hot fudge sauce. This should be fairly liquid and pourable, like Hershey’s syrup in the stores.
Maria says
I want to sell at a farmers market and came across you recipe and was wonder if it considered shel stable.
Mary Younkin says
This is not shelf stable, Maria. It needs to be refrigerated.
Bernadette Jeffrey says
I have just made this wonderful sauce, and it is very thick and delicious.
Mary Younkin says
I’m glad that you like it, Bernadette!