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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/20/12 – recipe notes and photos updated 3/9/23}
original recipe slightly adapted from and with thanks to Cate Linden
You’ve shared a 2:1 Sugar:Cocoa recipe, but I like it at a 3:2 ratio for a bit more chocolate flavor. I also like using high-fat dutched cocoa like Barry Cacao, Callebaut, Valrhona, Droste, etc. for a very rich experience.
Recently I have been making it with a cocoa blend of Barry Extra Brute and Barry Plein Arome cocoa powders… sometimes a 50:50 mix, sometimes a little heavy with the darker Extra Brute, and sometimes a little on the heavy side with the Plein Arome. Darker makes it more of a brownie-level flavor, while less dark in the blend pulls it more towards a lighter pudding type taste profile.
No matter which cocoa brand or blend I like the 3:2 ratio, which is 1.5 cup of sugar then 1.0 cup of cocoa. I also use 1.0 cup of water, but I simmer for 5 minutes after I bring it to a boil and knock the heat back a touch, instead of 30 seconds.
A good quality vanilla extract really makes the chocolate POP so I like a full tablespoon, and even then I intentionally go over a tad when I add it.
For thinner and more easily mixed chocolate milk syrup I might only simmer for 3-4 minutes… while for a thicker sauce suitable for dipping I might simmer it 5-6 mins to reduce it a bit longer.
Either way, this is a great recipe and once you try it you won’t bother with store-bought high fructose chocolate syrup ever again!
And, yes, high-quality cocoa IS worth the cost… same with good cane sugar and a pure vanilla extract. Treat yourself to some of that high-fat cocoa for the next batch of syrup!
Sounds like you’re quite the chocolate expert. Glad you’re enjoying the sauce and that you found a way to make it perfect for your own tastes!
Super easy and super good! Thanks for the recipe!
I’m glad it’s a hit!
So simple. So good!
I’m glad it was a hit!
I cut the sugar down to 3/4 cup and added 4 squares bakers chocolate turned out awesome
I’m thrilled you like the sauce!
Excellent as written. Sub milk for the water and is becomes *****
I’m glad you like it!
Been making this all week and it’s my all-time fav! Never buying store bought again! So amazing!
I just can’t seem to not get a little skin on top when it’s cooling. (Totally not a big deal because I love love it) just was wondering some tips on that. Thanks for a great new fav!
I just give it a whisk after it cools and everything combines nicely. I’m glad you like it!
Finally a recipe for this where not only do I already have all the ingredients, but also very tasty. All that I found before this required chocolate chips, and I didn’t want to buy something I rarely eat. Cacao powder, however, I always have because it’s so versatile and can be stored right in the pantry without going bad for a long time. I also like how this recipe is so easy to modify the quantity without breaking out the calculator or a bunch of measuring cups/spoons. It’s basically water is equal to cocoa, sugar is double the cocoa, a dash of salt, and a little vanilla. I like being able to make a little bit, store it in a little glass jar, and not take up so much space.
I’m happy to hear you like it!
Loved the flavor. tried on vanilla bean ice cream while it was still warm. Excellent.
Refrigerated it. Next evening when I went to get some it was very grainy. Any idea what I did wrong?
It will smooth out again when it is reheated, Teri.
Mine turned out grainy (after cooling) once time – I think (in my case) the cause was inadequate heating (I am always worried I’ll burn it…)
Hope this helps!
Yeah, it’s as good as Hershey’s.
I’m thrilled you like it!
Hi! looking to make this for thanksgiving. Do you think this recipe could be canned so that we always have some on hand?
I wouldn’t recommend canning it, but it will last a LONG time in the fridge and reheat nicely.
I literally just asked my husband what I have been doing all these years buying Hershey Syrup?! Never again…this recipe is superior to Hersheys! And SO simple I was almost skeptical. Quick, simple, delicious as written! Thank you for this!
And to Choco Guy in the reviews…it is rude to occupy someone else’s webpage for your own bloviating…nothing needs changing in this recipe.
I’m glad you like it so much! And thanks for the laugh too.
I was in the mind for a simple dessert and looked at my pantry and thought “wait a second, I could make my own chocolate sauce right?” and lo and behold your recipe was the first I found. so simple and OH MY GOSH IT’S SO GOOD! Gone are the days of hersey’s, I’ll be making this from now on! It’s absolutely divine on frozen bananas and I’m looking forward to adding it to milkshakes!
YAY! I’m so glad you that you like it so much.
Sounds delicious,
I’m wondering how can 1/2 of water with sugar and cacao powder become 14 onces of chocolate sauce ?
Thanks
When sugar melts it’s close to a same amount liquid conversion. Fascinating, isn’t it? So, combining a cup of sugar and half a cup of water adds up to a cup and a half total.
I wondered that too.
The last chocolate sauce recipe you’ll ever need!
I’m glad you like it so much!
I’m not known for my sweet tooth, few sugary things tickle my fancy. Eggnog and vanilla ice cream drizzled with chocolate syrup are my outliers, Not store-bought, homemade, and I’ve been making eggnog and ice cream at home for 20 years or more, now my sweet trinity is complete!
I’m so happy that you love it!
Kid Approved! My two kiddos loved helping with this. Simple recipes are our favorites! We’re even thinking of gifting these for Christmas since they can last up to 2weeks. – For anyone who didn’t read thoroughly, adding vanilla in with the water works fine. I’ll be trying it the correct way next time.
I’m glad you like it!
This was perfect! The thickness was perfect, the consistency was perfect, the flavor was perfect and why on the earth would you buy any chocolate sauces that have chemicals, corn syrup and whatever else they have in them when you can make this completely simple yet wonderful chocolate syrup? I used it on vanilla bean ice cream and I used it to make chocolate milk. I have never had better chocolate milk! I can imagine that there will be a lot of other uses for this chocolate syrup as well. I don’t even need to look at another recipe.
I’m glad it’s a win for you!
Made it just as noted. Tastes yummy. Thinking this might be a great Christmas gift!
That’s a great idea! I love homemade gifts. They’re so thoughtful!
I was looking for the recipe I used last time and couldn’t find it. Thankfully so, this one was even better! Quadrupled the recipe- half for us, and half for a friend with allergy kiddos for a Christmas gift.
I’m glad you enjoyed the sauce!
My family always thought of ice cream with chocolate sauce as
“Ice cream with gravy.”
This recipe is simple to make and is a reminder of when my children were young.
Awe, I love that.