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
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!
Kaima says
Nice and useful
Mary Younkin says
I’m glad you like the sauce, Kaima.
Grace says
Hi, just wondering if by vanilla you mean vanilla extract, essence or something else?
Mary Younkin says
I typically use extract in this recipe, but any form of vanilla will work fine, Grace.
Janet says
Great!!!!! Simple and easy! The best thing is I had all the ingredients on hand. Other recipes called for butter & white syrup.
Mary Younkin says
I’m so glad that you like the chocolate sauce, Janet!
Theresa Kearney says
I’m diabetic. Is there any way to make this with a sugar substitute?
Mary Younkin says
I’ve never tried that, Theresa.
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.
Mary Younkin says
This is a copycat recipe for Hershey’s syrup. I enjoy it over ice cream, myself.
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.
Mary Younkin says
I’m glad you like the syrup, Wendy!
Alex says
Just like at restaurants!
Mary Younkin says
I’m so glad you like it, Alex!
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!
Mary Younkin says
I’m glad you like it, Joe!
Lorene cooper says
How long can you keep in refrigerator. Made it but have not used all of it.
Mary Younkin says
The chocolate sauce will keep nicely for a couple of weeks, Lorene.
Annie says
Very easy to make and very tasty I added a tablespoon of butter.
Mary Younkin says
I’m so glad that you like the sauce, Annie.
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!
Mary Younkin says
I’m thrilled that you love the sauce, Patty! I’ll have to try the coffee next time I make it.