Homemade Chocolate Syrup

It’s so easy to make. It thickens up beautifully once chilled.

You’re guaranteed to throw out any store-bought sauce you have in your cupboard because this homemade syrup is SO much better.

Growing up, we spent summers churning classic vanilla ice cream in an old-school ice cream maker, and Grandma would make a big batch of her homemade chocolate syrup to drizzle on top. There was truly nothing better.

Now, I’ve finally gotten around to making my own homemade chocolate syrup, inspired by Grandma’s recipe. It’s time to make it in your kitchen and add it to your next iced coffee, brownie sundae, or homemade latte!

PREP TIME 10 mins
COOK TIME 1 d 1 hr 10 mins
TOTAL TIME 1 d 1 hr 20 mins
COURSE Dessert
CUISINE American
SERVINGS 50

INGREDIENTS

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

INSTRUCTIONS

Cooking:

In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup.
Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.

Filling the jars:

On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary.
Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just “finger tight”.
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INGREDIENTS

INSTRUCTIONS

Cooking:

Filling the jars:

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