This chocolate syrup recipe is so easy and delicious, you won’t believe no one told you about it before. This is the kind of chocolate syrup you drizzle over ice cream and use to make chocolate milk. It’s every bit as good as the stuff in the brown squeeze bottle.
Before we get started, let me address a few common concerns:
- You won’t need to melt any chocolate. (No chocolate-melting required at all. I promise!)
- There is no special equipment involved. Do you have a saucepan and something to stir with? Then you’re set.
- Wondering why you would want to make your own chocolate syrup? There are so many answers: It’s delicious, you’re in control of the ingredients, it’s less expensive and, once you see how easy it is, the question will be why would you want to buy it at the store. (There’s also the matter of having a chocolate craving hit when it’s 9:30 p.m. and you’re already in your jammies.)
Sugar (2 cups)
Cocoa powder (1/2 cup)
Water (1 cup)
Vanilla Extract (1 teaspoon)
- Combine all ingredients except the vanilla extract in a saucepan.
- Heat over medium heat, stirring constantly, until it boils.
- Allow it to boil for a few minutes – but don’t walk away from it. Stir it frequently so that it doesn’t boil over and make a mess. (You can turn the heat down slightly, as long as it continues to simmer.)
- Add the vanilla extract just after you remove it from the heat.
That’s it! You now have chocolate syrup. It will be thin when it’s hot like this, just out of the pan, but will thicken as it cools. Definitely let it cool quite a bit before placing into a plastic squeeze bottle. Later, when you pull it out of the fridge, you’ll see it’s just as thick as the store kind.
You can adjust the amount of chocolate and sugar to make it taste the way you want, but those amounts will give you a sweet, syrupy chocolate like the kind that comes in a brown plastic squeeze bottle from the grocery store.