Homemade Chocolate Syrup

by Allison @ Alli 'n Son on March 1, 2012

Chocolate syrup is one of those pantry staples that we just never seem to have in the house. Perhaps because it’s just too much temptation. Those graham crackers begging to be smothered in a thick layer of chocolate. The salty pretzels demanding to be drizzled in warm chocolate for an afternoon snack. Don’t get me started on the apple slices, calling out to be covered in rich, luscious chocolate sauce.

Mmmmm, chocolate sauce.



There are enough other forms of chocolate in the house, I don’t need one more temptation. Want, yes. But need, not really.

Yet every once in a while I need chocolate syrup for a recipe. For those magical Hershey’s syrup brownies. Or homemade Bailey’s Irish Cream (recipe coming next week). And there I find myself, stranded and not able to make the treat that I had been dreaming about all day long.

Sure, sure, I could drive to the store to buy some, but really, that’s way too much work.

Well, this time when the need arose, I was prepared ahead of time. With a little help from Alton Brown, my forever favorite chef and TV personality, I whisked up the tastiest, easiest, richest, darkest chocolate syrup in the world.

Homemade Chocolate Syrup

It’s so good. So, so good that you can actually just eat it from the spoon. No graham crackers, pretzels, apples or even ice cream required.

Homemade Chocolate Syrup

Although, it’s really best served on top of ice cream. Brownie and cookie dough ice cream to be exact.

But then again, what isn’t best served over ice cream?

Homemade Chocolate Syrup

Homemade Chocolate Syrup

An easy, dairy-free homemade chocolate syrup recipe. You will never buy chocolate syrup again.


  • 3/4 cup water
  • 1-1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder (I used Hershey's Special Dark)
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon light corn syrup


  1. In a small pot whisk together the water, sugar and corn syrup. Bring to a boil.
  2. Whisk in the cocoa powder and salt slowly. Continue whisking until the cocoa powder has completely dissolved (this can take a few minutes).
  3. Whisk in the vanilla extract.
  4. Bring to a boil over medium-high heat.
  5. Lower to medium heat. Whisking occasionally until it has reduced and is slightly thickened. There isn't a set amount of time as it depends largely on the heat and pan/pot and. Just watch closely.
  6. Pour through a strainer.
  7. Pour into a glass jar or squeeze bottle.
  8. Store in the fridge. Warm slightly in the microwave before using, it will thicken in the fridge.


Adapted from Alton Brown. I strongly suggest that you watch his step by step video.

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