Chocolate Syrup

Name: Chocolate Syrup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 60 Tablespoons
Ingredients: 1 cup unsweetened cocoa powder; 1 cup granulated sugar; ½ cup light brown sugar; ¼ teaspoon kosher salt; 1 cup boiling water; 1 tablespoon pure vanilla extract; 2 tablespoons light corn syrup

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
60 Tablespoons
Calories
26 kcal
Course
Dessert, Condiments
Cuisine
American

Chocolate Syrup

Deacon Moody

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Chocolate syrup is a versatile and delicious addition to many desserts and drinks. It can be drizzled over ice cream, stirred into milk for homemade chocolate milk, or used as a topping for cakes and brownies. While store-bought chocolate syrup is readily available, making your own is easy and allows you to control the quality of the ingredients. This recipe for Chocolate Syrup uses simple pantry staples like cocoa powder, sugar, and corn syrup to create a rich and flavorful syrup that can be stored in the fridge for several weeks. Follow the steps below to make your Chocolate Syrup at home.

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Ingredients

Servings

1 cup unsweetened cocoa powder
1 cup granulated sugar
½ cup light brown sugar
¼ teaspoon kosher salt
1 cup boiling water
1 tablespoon pure vanilla extract
2 tablespoons light corn syrup

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Instructions

In a small saucepan over medium-high heat, bring the water to a boil. Mix the sugars, salt, and cocoa powder in a medium saucepan. Pour about 10 tablespoons of hot water, and whisk until smooth and all the solids have dissolved.
Add the corn syrup and the remaining hot water. Bring the chocolate syrup to a simmer over medium-low heat, stirring often. Let it simmer until slightly thickened. Remove from heat and stir in the vanilla. Let cool. Store in an airtight container in the refrigerator for up to 3 weeks.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Chocolate syrup, let it cool to room temperature, and then transfer it to an airtight container. Store it in the refrigerator for up to 3 weeks.
To store: Chocolate syrup, let it cool to room temperature, and then transfer it to an airtight container. Store it in the refrigerator for up to 3 weeks.
To reheat: chocolate syrup, remove it from the fridge and let it sit at room temperature for a few minutes to remove the chill. Then, transfer the desired amount to a microwave-safe bowl or saucepan and gently reheat it on low heat, stirring occasionally. Be careful not to overheat the syrup, which can burn and become bitter.
To reheat: chocolate syrup, remove it from the fridge and let it sit at room temperature for a few minutes to remove the chill. Then, transfer the desired amount to a microwave-safe bowl or saucepan and gently reheat it on low heat, stirring occasionally. Be careful not to overheat the syrup, which can burn and become bitter.
Make-Ahead
Make-Ahead
Follow the chocolate syrup recipe and let it cool. Transfer the syrup to clean, airtight containers, leaving space for expansion. Seal tightly and label with the date. Store in the coldest part of the refrigerator for up to 3 weeks. Remove and use as needed.
Follow the chocolate syrup recipe and let it cool. Transfer the syrup to clean, airtight containers, leaving space for expansion. Seal tightly and label with the date. Store in the coldest part of the refrigerator for up to 3 weeks. Remove and use as needed.
If the syrup has thickened slightly due to refrigeration, gently warm it up in the microwave or stovetop, stirring occasionally until it reaches the desired consistency.
If the syrup has thickened slightly due to refrigeration, gently warm it up in the microwave or stovetop, stirring occasionally until it reaches the desired consistency.