My rich, dark chocolate syrup is better than Hershey’s no cap! With just few ingredients and 10 minutes, you’ll have your own homemade chocolate syrup.

It takes milkshakes, cold and frozen desserts, smoothies, donuts, cinnamon rolls, coffee, to an executive level! And the beautiful part of all these, is that all ingredients are very affordable and already in your kitchen or bakery! It is not overly sweet. You can make it as thin or thick as you want.

What is Chocolate Syrup?

Chocolate syrup is a sweet, chocolate-flavored condiment ( a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish). It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake.

Chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item.
My homemade chocolate syrup is very special because it can be made under 10 minutes. It’s also very healthy and doesn’t contain emulsifiers or preservatives like industrial chocolate syrup.

Chocolate Syrup Ingredients

For my simple, yet rich better than Hershey’s chocolate syrup, I made use of six items namely:

• Sugar : For a more richer flavor, you can use dark or light brown sugar.
• Cocoa powder : use unsweetened cocoa powder.
• Water
• Salt
• Vanilla Extract
• Corn flour

How long does my Homemade chocolate syrup last?

My chocolate syrup has 5 days shelf life and can be refrigerated for 3 months. You can keep in a sterilized jar like I did or you can store in a squeeze bottle.
I want to state here that Chocolate syrup and Chocolate sauce are quite similar but the difference is in the consistency and sometimes in their uses. The sauce is thicker while the syrup is thinner. I use Chocolate sauce as fillings for my large Donuts; but not the syrup. I can drizzle the syrup over my donuts. So here you can understand the context. Check out my other SYRUP RECIPES

Chocolate Syrup uses

• It is the perfect condiment to use over almost anything, not just breakfast pancakes, waffles, or French toast.
• Pour it over a cake to make the cake moist and delicious
• Drizzle over cold or frozen desserts to take it to the next level.
• Pour it in hot milk to make a quick hot chocolate drink.
• Perfect to pour over mug cakes.
• Serve it alongside your pastries, or donuts or cinnamon rolls.
• Use as fruit dips (make a thicker version of the chocolate syrup).
• Swap it for pancake syrup.
• You can also it for cake drips making sure to adjust the consistency as desired.
• Let me say that it’s uses are limited to your creativity.

Pro Tip for making my Homemade Chocolate Syrup

• Work with time. This syrup’s cooking time is 10minutes. Don’t over cook or under cook.
• Use the ‘spoon-in’ method when measuring cocoa powder, or corn flour.
• For a thicker syrup, mix 1 tablespoon of Cornflour to ¼ cup of water.
• Cook on medium heat
• Also stir the syrup using a whisk or spatula to prevent it from burning.
• Keep an eye on the syrup while it boils so it doesn’t pour out.
• Allow to cool completely before storing or using.
• Syrup will thicken as it cools.
• Store in a sterilized jar or clean squeeze bottle

HOW TO MAKE HOMEMADE CHOCOLATE SYRUP.

1. Measure out all items and set aside.
2. In a sauce pan, add your sugar, cocoa powder, and 1 cup of water. Using your hand whisk, whisk all items well to combine and to eliminate lumps.
3. Place sauce pan on medium heat, and stir while cooking. After two minutes, mix the corn flour in the ¼ cup of water well. Set aside.
4. Add salt to the sauce pan on medium flames and stir to combine. Next add the corn flour mixture, and stir well. Allow to cook this way for 7 more minutes.
5. Then add your vanilla extract and stir. Allow syrup cook for 1 minute while you stir. Remove sauce pan from heat.
6. Allow syrup cool completely then pour in a sterilized mason jar or squeeze bottle.
7. Store in your pantry or cool dry place; or use immediately; or refrigerate for up to 3 months. Enjoy!

CHOCOLATE SYRUP IN 10 MINUTES | Hershey’s Chocolate Syrup

Sussan Apeh.

My rich, dark chocolate syrup is better than Hershey's no cap! With just few ingredients and 10 minutes, you'll have your own homemade chocolate syrup.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 10 minutes mins

Course Dessert, Sweets

Servings 2

Calories 433 kcal

Equipment

• 1 Sauce pan
• Hand whisk
• Spatula
• Mixing Bowls

Ingredients

  

• 1 cup granulated white Sugar
• ½ cup Cocoa powder
• 1 cup Water
• ¼ tsp Salt
• 1 tsp Vanilla extract clear or dark
• 1 tsp Corn flour corn starch
• ¼ cup Water

Instructions

 

• Measure out all items and set aside.
  1 cup granulated white Sugar, ½ cup Cocoa powder, 1 cup Water, ¼ tsp Salt, 1 tsp Vanilla extract, 1 tsp Corn flour, ¼ cup Water
• In a sauce pan, add your sugar, cocoa powder, and 1 cup of water. Using your hand whisk, whisk all items well to combine and to eliminate lumps.
  1 cup granulated white Sugar, ½ cup Cocoa powder, 1 cup Water
• Place sauce pan on medium heat, and stir while cooking. After two minutes, mix the corn flour in the ¼ cup of water well. Set asideaside
  1 tsp Corn flour, ¼ cup Water
• Add salt to the sauce pan on medium flames and stir to combine. Next add the corn flour mixture, and stir well. Allow to cook this way for 7 more minutes.
  ¼ tsp Salt
• Then add your vanilla extract and stir. Allow syrup cook for 1 minute while you stir. Remove sauce pan from heat.
  1 tsp Vanilla extract
• Allow syrup cool completely then pour in a sterilized mason jar or squeeze bottle.
• Store in your pantry or cool dry place; or use immediately; or refrigerate for up to 3 months. Enjoy!

Video

Notes

For a thicker syrup, use 1 tablespoon of Corn flour to ¼ cup of water. If syrup is too thick, thin with ½ teaspoon of warm water at a time till you get desired consistency. 

Keyword Chocolate syrup, Hershey’s syrup, Syrup

Sussan Apeh.

Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via sussycakes@sussycakes.com.ng