It’s easy to make your own chocolate syrup. Use it as you would the chocolate syrup from the store—in recipes, over ice cream, for chocolate drinks, or in a smoothie.
This is a syrup, not a sauce. As a syrup, it is nearly fat-free and does not have the consistency and “mouth feel” of a sauce.
This recipe was taken from our reference book, How to Bake. If you do not have this free, downloadable, 250-page book of baking instructions and recipes, get your book here.
Homemade Chocolate Syrup Recipe
This makes great, homemade chocolate syrup. The only fat in the recipe is any incidental fat that might be in the cocoa.
1 cup granulated sugar
1 cup water
1 teaspoon vanilla extract
1/2 cup cocoa
Add the sugar and water to a saucepan. Stir and cook until the syrup reaches a full boil. Remove from the heat.
Add the cocoa a little at a time, whisking steadily as you add the powder. Press the hot syrup through a fine strainer. Add the extract. After sitting for a few minutes, you are likely to have a scum on the top. Skim it off. Cover and store in the refrigerator.