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 version 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 and sugar to create a rich and flavorful syrup that can be stored in the fridge for several weeks. 
How to Make Chocolate Syrup
Note: The full instructions are provided in the recipe card below.
In a saucepan, whisk together the granulated sugar, light brown sugar cocoa powder, salt, 10 tablespoons water, and the corn syrup, if using, until well combined.
Gradually add the remaining water to the saucepan while whisking continuously to prevent lumps from forming. Place the saucepan over medium heat and bring the mixture to a boil. Stir frequently to ensure the sugar and cocoa powder are fully dissolved. Once the mixture reaches a boil, reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.
The syrup will thicken slightly during this time. Remove the saucepan from the heat and let it cool for a few minutes. Stir in the vanilla extract and mix well. Allow the chocolate syrup to cool completely before transferring it to a jar or bottle for storage.
Related Recipes:
- Pancake Syrup
- Chocolate Sugar Cookie
- Chocolate Sheet Cake
- Chocolate Cake
- Caramel sauce
- Blueberry Maple Syrup
- Cranberry Apple Sauce
📖 Recipe
Chocolate Syrup
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
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.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
