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

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

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 124 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


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


  • 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!


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.


Calories: 127kcal · Carbohydrates: 32g · Protein: 1g · Sodium: 43mg · Potassium: 93mg · Fiber: 2g · Sugar: 28g · Calcium: 8mg · Iron: 0.8mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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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

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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. Becki's Whole Life says

    Mmmm…it's always so surprising how good homemade chocolate sauce tastes. Especially if you are comparing it to Hershey's, which is good, but nothing like homemade. I love that this uses the cocoa powder and has some kosher salt. Will have to try this!

  2. Monet says

    Oh I love it! I'm bookmarking this recipe and sending it to my older sister. She loves ice cream with chocolate sauce. Thank you for sharing. I hope you are having a wonderful week. Your pictures are simply drool-worthy!

    • Princeton says

      It was the first thing on my mind and the first thing I did! LOL FYI, ITS BETTER THAN THE BRAND NAME AT YOUR LOCAL MARKET! URSHEZE I think? I know!!!! Lol. Trust me it’s that good!

  3. Leslie says

    This is really delicious, simple, and easy to make. It has a nice texture/thickness for ice cream, cake drizzle or for brownies. I had been looking for a great tasting chocolate syrup to avoid the corn syrup based retail products. Also an advantage that this does not have dairy and dissolves nicely to make a shake or chocolate milk. I think I might make some and give in pretty jars for Christmas. I used a good dark cocoa and the taste was better than name brand syrups from the store. Thanks for sharing this recipe.5 stars

  4. Dean says

    Why would this only last 2-4 weeks in the fridge? Seems like, given the ingredients list, it would have an extremely long shelf life?

    Anyone have any thoughts on that?

  5. Ann says

    I make mine right in the jar! First, make a simple syrup. Put your jar with the water in the MW to heat it. Use a large enough jar so the water only comes up halfway. It only has to get hot enough so the cocoa will dissolve. Add some of the cocoa and shake. Do this for the remaining cocoa then sweeten with the simple syrup.5 stars

  6. gabby says

    can the sauce be made in a very large batch and frozen? or will freezing damage or separate it in any way. trying to see if itll have a longer shelf life if i freeze it

    • Ryan Whiteley says

      Because of the high sugar content, it will keep for an incredibly long time in the fridge. Like years. You shouldn’t have a problem freezing it, either, but it will make it difficult to use since you’ll need to heat it before using it.

  7. Christy says

    This is the homemade best chocolate sauce and was just as quick and easy as the instructions say! It came out just thick enough with just the right amount of sweetness. I can even share this with my lactose intolorent friends. Thank you for sharing.5 stars

  8. Megan says

    Love the simplicity of this sauce and the consistency is perfect, even straight out of the refrigerator. It’s almost too rich for my taste though – next time I’ll use dark cocoa and less sugar too. Very decadent and delicious!4 stars

  9. Pat K. says

    I made this chocolate sauce and it was great!. I put it on ice cream, so there goes my diet. Seriously good stuff!5 stars

  10. Mrs shakes says

    Any ideas why mine gets kind of thick and grainy after refrigeration? Not sure what I’m doing wrong. :/

  11. Reese says

    Okay. stop whatever you are doing. check the kitchen to make sure you’ve got everything you need for this sauce. It is the perfect sauce for ice cream, cake, or anything else that begs that extra little taste of chocolate. So easy and quick to prepare. I added a tablespoon of real butter for an extra touch of richness but this is the sauce I’ve been hoping to find for years… ever since I started making homemade ice cream. Definitely a five star special.5 stars

  12. Debbie Thompson says

    I just tried this chocolate sauce recipe on my Cashew Ice Cream, topped by pecans and blueberries! A really good 4th of July treat!
    I used Swerve sugar replacement instead of sugar-it tasted great! You are correct; very easy recipe to make and taste so good! I won’t have to buy any from the store again! Thank you!5 stars

    • Mary Younkin says

      This should be fine for at least a week, Astrid. (To be honest, I’ve kept ours for longer than that, but I always err on the side of caution when offering a time frame.)

  13. Beth says

    Fantastic! I halved the recipe and it worked just fine. I love the idea of not buying a plastic bottle of syrup when I have cocoa powder in the cupboard. I personally recommend Penzey’s Natural high fat cocoa, which is what I used. The sauce was the perfect accompaniment to a slice of GF cheesecake with fresh cherries on top. 👍🍫❤5 stars

  14. Michele Platt says

    Looking for a quick chocolate sauce to drizzle on my Chocolate Fudge Cake with Cream Cheese Frosting.
    Found this recipe and it is very good.5 stars

  15. Patricia Weigand says

    I’ve tried several recipes for chocolate syrup but this is the best one I’ve ever made. I’ve tried it in milk and over vanilla ice cream. This recipe is so simple and so easy and I always have the ingredients on hand. Now that I know I can make my own chocolate sauce I never have to buy it again.5 stars

  16. Jessica Sugarsocks says

    Your post mentions wanting to make a syrup that you can drizzle over icecream, and make chocolate milk. I can see that the drizzling over icecream looks successful in your pictures, but how about the latter use; to make chocolate milk?

  17. Diana Norman says

    Mary, I am sure it gets five stars but there was no recipe, just instructions! Please send so that I can make it!

  18. Aster says

    This stuff is delicious! I made it because my mom keeps buying “sugar-free” brand syrups which taste terrible. Thank you for my life5 stars

  19. Barb Hagan says

    Amazing chocolate sauce. Served it this weekend over sweet crepes filled with chocolate hazelnut spread, sliced bananas, strawberries marinated for four hours in Grand Mariner, then topped with ice cream and chocolate sauce. My guests were literally licking their plates. Better than any store-bought sauce I have tried. Thank you!5 stars

  20. Joseph says

    I have made and used this sauce for two years. I would suggest to all that it is crazy to buy chocolate sauce, this is so much easier and seems to last for ever!! good luck!!!!5 stars

  21. Jessica D. says

    Great recipe! Simple and delicious! My boys said their hot chocolate with this sauce was even better than the store bought sauce! Thank you!5 stars

  22. Lanie says

    Made a few times and have tweaked it a touch with milk or heavy cream instead of water and half c sugar, half c cocoa powder. Sometimes I add a dash of chili powder or a tbsp of espresso depending on what it’s being used for.
    I also toss a pat of butter in at the end with the vanilla.
    Oh! A heaping tbsp of peanut butter us a very nice touch mixed in esp over vanilla ice cream. Yum!5 stars

  23. Amy says

    I just made this. It is absolutely delicious ! So easy. No need to buy sauce when can whip this up in no time
    I used 3/4 cup of sugar as that is all I had at hand.

  24. Luna says


    You say that it can be poured into a container and kept in the fridge. Mine didn’t even make it to the fridge! 5 stars

  25. Claudia says

    I plan to make this again but wonder what I did wrong to have it go grainy when it was refrigerated. Not held at boiling long enough?4 stars

  26. Holly Phelps says

    Happy new year! I’m making this tonight and serving it over peppermint ice cream. Can’t wait. I know it’s going to be delicious. Thank you for sharing. Best wishes!5 stars

  27. Dana says

    This is so simple to make, but the result is soooo delicious!!! I could eat this sauce alone with spoons! 🙈 Also, similar sauces are rather expensive here in my country, however, this homemade is not only way cheaper, but healthier (no odd additives) and tastes better! Thank You for sharing this recipe!5 stars

  28. Angelica says

    Perfect and Easy! I made it this evening for our vanilla ice cream and it was crazy easy to make and the result was perfect. I won’t buy store bought sauce again, as this avoided the weird store bought chemical additive taste. Thank you.5 stars

  29. Anna says

    I always have a jar of this sauce in my fridge. It’s lasts several weeks, and is soo much better than store bought! I I first made it because I was out of syrup and wanted chocolate milk 😂 but I kept making it even when we had the other kind. Definitely recommend!5 stars

  30. Morgan says

    Better than Hershey’s by far. Very easy to make. The only thing I may change is to lower the sugar a touch, it’s almost too sweet for me and my fiance, but I’m talking like by a tablespoon and that’s just our preferences. Have used it for mochas, chocolate milk, and, you know, on a finger to lick. Already finished a batch. About to go make a double. Thank you, this is a keeper.5 stars

  31. Helen says

    I made this just now for dinner guests tonight, to accompany a flourless chocolate torte. The only changes I made were to substitute orange juice for the water, black cocoa for the chocolate cocoa (richer and darker), and a splash of orange oil for the vanilla. I licked the pan clean, and it was delicious! Can’t wait to see how it goes over tonight with my gluten-free guests.5 stars

  32. Andy MacPherson says

    I made this today, and had it hot on vanilla ice cream. So good. The rest is in the fridge and has thickened up a lot. Thank you.5 stars

  33. Dee says

    I made this but it never thickened after it simmered. It still had a good taste. I’m thinking I might bill it longer the next time I make it.

  34. ReReinDC says

    Made this tonight, and mine had a “skin” on the top with very fine bubbles. I poured it into a glass jar, then skimmed that off, and it was perfect! Maybe I cooked it too fast? Not sure. Anyway, in the end it was absolutely delicious. Thank you!5 stars

  35. Tracy says

    So first I have to say that having 2 Autistic kids means that they rarely (if ever) appreciate things from scratch. This being said, they love this! We keep chocolate on hand for my youngest just to get her to drink milk. With the stay at home orders, this has been nearly impossible. I never thought to make my ownbecause of her reaction to things made from scratch. This however, has passed the test and saved me!! Thank you!5 stars

    • Liz says

      I am so happy to find this recipe. Made it this morning as I *really* wanted chocolate milk. Didn’t have real vanilla, and didn’t want to use the imitation vanilla that we had, so I left it out altogether. It is so good! I imagine it’ll be even better with the vanilla, but wanted to mention here in case someone else comes across this recipe but doesn’t have any vanilla on hand. Thank you Mary for sharing.5 stars

  36. Kat says

    this is a great recipe. The first time I made it it was a little runnier than I wanted, so the second time I used just a tad less water and cooked it in a double boiler so it could boil longer. These modifications led to my accidentally making fudge, which still worked great for my purposes. I’ve never successfully made fudge before, so it’s hilarious that I did it on accident. Make sure to add the full amount of vanilla, it brings out the chocolate flavor and makes it less sugary.5 stars

  37. Teresa says

    Omg! I am a chocolate addict and stumbled across this. So easy to make and I would put it up against any others! I am well in my way to gaining a ton of weight during quarantine. I am not sure whether to thank you or be upset with you! (Thank you!!).5 stars

  38. Hillary says

    Reminds me of Hershey’s chocolate syrup without the chemical after taste. Made to put on some homemade vanilla ice cream and stored the rest in a mason jar, it was gone in less than a week. Will definitely make again!5 stars

  39. Nida says

    The sauce tastes amazing, it’s a bit on the thin side though. Next time I’ll try to simmer for a bot longer. I hope that doesn’t make it bitter though.4 stars

  40. Mary says

    Wow so quick to make and tastes far better than store bought. We ran out and my teen son, who does not cook, was able to make it with out any help.5 stars

    • Mary Younkin says

      Normally, I would edit your comment to be a bit more polite before replying, but right now I’m just laughing too hard. There is LITERALLY no dairy in this recipe. All you need are the ingredients listed above: cocoa powder, sugar, salt, water, and vanilla. None of those are dairy, my friend.

  41. Abi H. says

    To make the chocolate syrup more keto-friendly I made this with sweetner (Erythritol) … it is pretty good! I added it to my espresso to make a keto mocha. It did come out too thick so i added more boiling water (nearly another 1/2 cup) to thin it back out a bit. The sweetener also made it a bit minty (normal for this type of sweetener), next time I will try a monk fruit sweetner. Thank you for the recipe!

  42. Susan says

    When I was 9 I HAD to make Cottage Pudding for my whole family of 7 – I was the youngest! My mother passed years ago and her recipe tin was lost! I have been searching for the chocolate sauce recipe for decades!! Mary, you have found IT!!!

    ps … can you find the original cake recipe?5 stars

    • Mary Younkin says

      I’m glad you’re enjoying the chocolate sauce, Susan! I’m unfamiliar with cottage pudding, but I’ll keep my eyes open for something like that.

  43. Miracle says

    Wanting to try this soon! Is there a possibility that I can use salt instead of kosher salt? … I was wondering if it’ll really ruin the taste?.. haha I’m trying to use what I have here at home,, hope to hear from you soon ^^

  44. Stephanie says

    This was so easy and it tastes great! im looking forward to putting this in my coffee! Do you think it could be stored in a squeeze bottle, or is it too thick?5 stars

  45. Brittany says

    Just decided to make it on a whim, and it’s simple and delicious! Can’t wait to use it! Can it be used in cold milk for chocolate milk, or will it thicken when it hits the cold and not mix?5 stars

  46. Lisa says

    So easy! I had everything in my pantry. Mmmm… delicious on butter pecan ice cream! I used special dark cocoa. Not too sweet.5 stars

    • Mary Younkin says

      It’s only specified as cold, so that you know you’re combining everything before you start the heat under the pan, Judith. It doesn’t need to be especially cold.

  47. Ed Goldsmith says

    Awesomely simple!! Ran out of chocolate milk for grand kids, so I made your sauce! A hit the first try! Thanks, you made Grampa a rock star during quarantine!5 stars

    • Mary Younkin says

      I’ve kept it for several weeks without any problems, Andrea. That said, my typical “food safety” answer is up to a week. Enjoy!

  48. Chris Crowe says

    What would happen if milk was used in nstead of water? Other than an increase in fat and calories which I don’t care because its DESSERT. LOL!

  49. Monica S says

    I made this to put over homemade vanilla ice cream…..the ice cream was great but this chocolate sauce took it to a whole other level. So easy and sooo delicious. Thanks for the recipe miss Mary, it’s a 10 out of 10!!5 stars

  50. Kelly says

    Super simple and my husband loves it for his mochas at home. I didn’t save the recipe the first time and have been hunting for it for a few weeks now. Glad I found it again! Definitely saved it this time. Might try dark chocolate next time!5 stars

  51. Patsy says

    I have never liked the store bought chocolate syrup. It just didn’t have that fresh flavor. We found your recipe and put it on our banana splits and it was “YUMMY!!”” thanks so much for this very simple, great tasting syrup.5 stars

  52. Isabel says

    Rich, yet not overpowering. Delicious, cheap and easy to make, store-bought chocolate sauce has nothing on this homemade version. Bet a couple of drops of some kind of liqueur wouldn’t hurt either. Thank you for the recipe!5 stars

  53. DCMom4Life says

    Found this recipe while looking for a quick chocolate sauce and decided to give it a try sans refined sugar (which I do not eat). Subbed out cane sugar for coconut sugar (1 for 1) and followed the rest of the recipe exactly. This recipe resulted in a chocolate sauce that reminded me of every amazing sundae I had as a child–only better!! Will def pass your website along and cannot wait to try out more of your recipes. Thank you so much!

  54. Frankendoll says

    Delicious recipe!!! I used Hershey’s cocoa and one tablespoon added into the half of a cup of Hershey’s extra dark cocoa and a pinch of instant coffee….sooooo good!!!😋😋😋5 stars


    Question, please.
    Will this stay liquid on ice cream or will it congeal the way ganache does when it hits the cold?
    Many thanks!
    Mac A.

  56. Valentina Chavarry says

    Very good Chocolate sauce overall. Just a suggestion, I added a dash of cinnamon to give it more depth of flavor! Great recipe!4 stars

  57. Catherine Scott says

    I was so excited to find a chocolate sauce that was easy and not loaded with cream! But I’m disappointed in how thin it is. Is simmering it 30 SECONDS correct? I thought maybe that was a mistake, and a longer simmer would reduce it more.

  58. 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.

  59. 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!!!🤩😁
    Molly4 stars

  60. 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.

  61. 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 Milliken5 stars

  62. Janet says

    Great!!!!! Simple and easy! The best thing is I had all the ingredients on hand. Other recipes called for butter & white syrup.

  63. Cavalary says

    I’m puzzled. Is this recipe ‘syrup or sauce’. Syrup is like hersheys syrup- you add to milk, sauce you put on brownies. I haven’t made this recipe yet cause it refers to it as syrup and sauce. Which is it, thin runny syrup you would put in milk or make a chocolate shake/malt? or is it a sauce you would smoother over a scoop of ice cream on top of a brownie or put on a slice of angel food cake? There is a difference between syrup and sauce. I know this recipe is awesome so that has no baring on my questioning, I’m just puzzled.

  64. Wendy Noble says

    I wanted a chocolate syrup that wasn’t made with high fructose corn syrup , but also didn’t carry an expensive label and price tag. This was perfect. Simple ingredients, no fuss, and just a basic chocolate syrup for ice cream, milkshakes and baked goods.5 stars

  65. Joe F. says

    Delicious. A perfect quick and easy (not to mention cheap as heck) chocolate sauce. I added a tablespoon or so of butter for some added richness and it’s amazing. Thanks for the recipe!5 stars

  66. Patty Binkosky says

    This is the best chocolate sauce I’ve ever had. I added a tablespoon of butter and 1/4 tsp of instant coffee. The butter made it silky smooth while adding a beautiful sheen. The coffee added a nice depth of flavor without being overpowering. Thanks for a great recipe! This one is a keeper!5 stars

  67. Lisa Dominguez says

    Just the recipe I’ve been looking for….simple and delicious! And you’re right, better than any Hershey’s. Don’t have to go to Trader Joe’s to avoid corn syrup.5 stars

  68. Susan M says

    made this today for the first time and WOW! So simple to make, just beautiful in texture, flavor and consistency…….how did I not find this recipe and make it sooner? Thank you for this recipe- I will use it often in the future5 stars

  69. Kathy says

    I am on a keto diet and sustituted the sugar with 25 packets of sweet n low. A little bitter but not horrible. Tasted great in my mocha frappee.4 stars

  70. JanisT says

    I’ve been making this choco sauce for 50 years! Really! My Mom used to make it and I carried on. We couldn’t afford storebought’ sauce. It’s still the best. Yesterday, Sunday Family Dinner, good vanilla ice cream, grilled peaches, from the backyard tree and a drizzle of warm choco sauce. oMG!!5 stars

  71. Jewell Pradier says

    My first homemade chocolate sauce and it was fabulous! Had it over a slice of homemade pound cake and plain vanilla ice cream…wicked good. Thank!5 stars

  72. Liyah Isaacs says

    This chocolate sauce was incredibly easy and hella delicious – I used it to make lamington-style snowballs, with Vanilla mousse in the middle.
    This choc sauce recipe is officially my #1 go-to.
    Thanks for Sharing 🙂
    With Love, from Cape Town5 stars

  73. Camaro says

    Super easy to make, I was surprised , and just did it for the first time, and it came out great. Awesome recipe. I might “tweak” it to my liking a bit in the future, but again, great one.5 stars

  74. Charlotte says

    Hi, where it says to reheat before serving dies that make it very thin again or does it stay thicker?… Thanks

  75. Anna says

    So easy to make and delicious. Also no comparison to taste of store bought topping! Will keep this recipe and make again.5 stars

  76. Dyanne says

    Good bye to Hershey’s chocolate syrup with the first 3 ingredients listed as: “high fructose corn syrup, corn syrup, water”! This is a fabulous recipe. I adjusted sugar to be less and less water, so know it’s very forgiving. With more cocoa even better! Thanks for this recipe!5 stars

  77. Lisa Crist says

    Looking forward to making this as it looks so easy. My question is what kind of cocoa powder do you recommend, Dutch processed or not? Or does it not matter? Thanks!

  78. Mclewis says

    This absolutely amazing! It was super simple to make. I will never buy store Chocolate syrup from the store. Thanks so much for this recipe!5 stars

  79. Jacques says

    Absolutely superb! I made it exactly as per the recipe, but then stirred in a dollop of Nutella and a small dash of whisky while it was cooling down. After cooling I refridgerated it till the next day (Xmas lunch) and took it out of the fridge in time to warm up to room temperature. I did not heat it up prior to serving because I wanted to maintain the thicker tecture. Served on a good quality Vanilla ice cream it was a killer dessert!5 stars

  80. Zalora says

    Holy cow! This chocolate sauce is fabulous!! I thought I was more a “caramel person” but this recipe might change my destiny! : )5 stars

  81. Sarah Haney says

    Can’t believe how quickly and simply this came together with ingredients I have on hand always. I used Hershey’s dark chocolate cocoa and it was incredible!!5 stars

  82. ILA Audet R.D.N. says

    Thank you for the wonderful recipe! I’ve been making large batches, four times the recipe, for over two years now after an exhaustive search for a pre-made, simple syrup without added gums or stabilizers. I add a little extra water to make a thinner product for easier pouring. As a registered dietitian, I can recommend it can be safely stored in the refrigerator for up to two months, possibly longer. The only problem with long term storage is that some of the coco solids will settle to the bottom of the container. They can be easily mixed back in by stirring or gently shaking or by heating slightly after stirring. This happens as no gums or stabilizers are added so that’s the price you pay for a more natural, simple product. I’ve been making home made iced mocha coffee with it, chocolate milk, and added to ice cream occasionally as well as giving it as gifts in a fancy jar with ingredients listed on a tag. Everyone loves it, and I do too!5 stars

  83. Jeff says

    Great recipe! I had ruined a previous attempt at chocolate sauce and needed another one right away. Tastes amazing and loves that it doesn’t immediately harden on buttercream when frozen.5 stars

  84. Kelsey B says

    This is a fantastic go-to sauce. I halved the sugar, but otherwise the recipe stands. Simple, easy to use, and I imagine easy to riff on if you wanted to add spiced alchohol.4 stars

  85. Danielle Griffin says

    Delicious! Thanks!
    I HATE the store bought chocolate syrup even the name brand ones like Hershey just taste nasty so I’m super glad I found this recipe!5 stars

  86. Dalia I Torres says

    Absolutely DELICIOUS! & Healthy Then The Store Bought Brand. Super Quick And Easy To Perpare.

    Thank Y O U😊
    Dalia5 stars

  87. Mo says

    I love this, taste and looks good. But Immediately after preparing the sauce, can i use for my cake? Or do i need to refrigerate before applying?5 stars

  88. Suby says

    Thanks for sharing this beautiful receipt.
    I want to give it a try, but do you know how much the cup size and teaspoon size in gram?
    Or can I buy the measurement cup and teaspoon somewhere? What size of cup should I get?

    Thanks5 stars

  89. Randy Esterley says

    EXCELLENT syrup, I made it for a Birthday cake 9bundt type)YESTERDAY. I poked holes in the cake, and delivered it within an hour and it tasted soooooooo YUMMY!!!!! I WILL make this recipe again. Thanks so much for sharing it!!! TEN STARS**********

    –Randy E
    Sumter, South Carolina5 stars

  90. Hera says

    Super easy to make and love the sauce 🥰 . Was never a fan of the store bought ones. Thanks for the recipe 👍🏼.5 stars

  91. Marcella Maki says

    I think this is an great recipe my husband love Herseys but not he love this over his ice cream more. I put it in a large squeeze bottle to store in the fridge easier to squeeze on ice cream and in drinks . Thanks5 stars

  92. Nakigirl53 says

    Where have been all my life Mary!!!! This is the BEST EVER, easiest and fastest chocolate sauce AND delicious!!!5 stars

  93. Ella says

    THANKS FOR THE RECIPE!!!! My mom stopped buying me chocolate syrup because it’s apparently “too unhealthy,” and I could no longer satisfy my craving for a glass of cold, chocolate milk before bed (she’s probably right but I couldn’t resist anymore). Upon discovering this recipe, I can satisfy my cravings (quartering the batch), and using ingredients that we have on hand! To close, I would like to thank you once more, and I hope that my mom doesn’t stop buying white sugar upon discovering the mess I may-or-have-may-not have made in the kitchen while concocting this recipe.5 stars