Homemade Chocolate Syrup, why buy it when making it is so easy!
I have to tell you this is not my recipe. I found it Over at The Slow Roasted Italian. I wasn’t even going to share it. I made it to use for my Crepes with Caramelized Apples. You see, I don’t keep Chocolate Syrup in the house. Ok, that’s wrong, I do try to keep it in the house but every time I buy it, once opened and placed in the fridge, it magically disappears. Then when I go to use it for something, I’ll pull out an empty bottle. I could just blame it on the kids but I know it’s not just them. Hubby loves a bowl of ice cream before bed. And if there’s something to put on that ice cream? Yup, It’s on it.
Honestly, as long as they use it in moderation, I really don’t mind. But to take out that bottle of syrup, feel how light it is, turn it upside down and let it rest against the toaster, to let what little might be in there drain down to the lid. Then to squeeze, and squeeze, to get a few spittle drops of syrup for myself. The kids are really good about hiding any evidence too. I should know when all the glasses are in the dishwasher instead of left on the table or in the sink, something’s up.
No big surprise when I need chocolate syrup, the bottle’s empty, AGAIN! So quick search and I find this recipe for homemade chocolate syrup. It was wonderful on the crepes. It was delicious in chocolate milk but what made me decide to post it was the Hubby. On his Ice Cream. “Don’t ever buy chocolate syrup again, this is better, richer, less sweet.”
So since I can’t buy chocolate syrup any more, I’d better have the recipe somewhere handy, like here. And one more bonus to making my chocolate syrup? The kids haven’t caught on that the syrup is in a jar on the shelf in the fridge instead of the brown bottle in the door. I just put that empty bottle right back where I found it, lol.
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Homemade Chocolate Syrup
from The Slow Roasted Italian
Homemade Chocolate Syrup
Ingredients
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 cup cocoa powder
- 1 cup cold water
- dash of salt
- 1 teaspoon vanilla extract
Instructions
- Combine sugars and cocoa in a medium saucepan, give a good stir with a whisk to combine and make sure all lumps are broken up. Add in salt and water, stir to combine. Cook over medium heat for about 15 minutes until syrup starts to thicken. You'll also notice a change of color to a darker, richer color you're used to chocolate syrup having.
- Remove from heat and stir in vanilla extract. Let cool in pan, then transfer to jar for storage. Keep in refrigerator. When using, if you want a thinner syrup, just microwave for about 30-45 seconds to make pourable.
Notes
recipe source ChocolateChocolateandmore.com
Isn’t it gorgeous?
Want more Chocolate?
Chocolate Almond Butter (Homemade Nutella)
Laura @ Frugal Follies says
Oh, does that look good. Love your blog!
Thanks for linking up with Frugal Food Thursday at Frugal Follies!
Krista says
Who knew it was that easy! And brown sugar! Never would have guessed! My grandma used to make the best chocolate syrup and I can’t wait to try this. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM
Jessica says
Don’t you love how when you often work best under pressure? I have come up with many a fine recipes when given only what I had on hand in pinch. Kudos to you- this looks super rich and yummy! Thanks fort sharing at sweet Saturday 🙂
Katie Drane says
YUM!!! I will definitely be making this. Thanks for sharing on Naptime Creations:)
Katie
http://www.funhomethings.com
The Mandatory Mooch says
What a delicious treat!! Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch!! I hope you will link up again. The party will be live tonight. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
Handy Man, Crafty Woman says
Congratulations! You’ve been featured on Wicked Awesome Wednesday! Feel free to stop by the website and pick up your button.
Thanks for sharing!
Christie - Food Done Light says
How, oh how did I not see this before. There is no fat in this syrup and it sounds fantastic. I will be trying it!
Paula says
oh my….I would just eat that by the spoonfuls!!
Tracy Semonik says
OK, so your subtitle, “why buy it when making it at home is so easy?”, I agree with you and feel that way about fruit toppings I make for Belgian waffles, cheesecakes and cake/doughnut fillings. And everyone thinks I’m a magician when I tell them I made it myself. So simple, soooo good, sooooo impressive. Adding your chocolate sauce to the repertoire.
Lisa Lee says
Does this work for chocolate milk too?
Joan Hayes says
This syrup is amazing for making Chocolate milk!
Nanci says
Just wondering about how much it makes so I can prepare the jar container. Thanks does sound good. I’m thinking of making and sharing with those that love the chocolate syrup!! Yum
Joan Hayes says
This will make about 2 cups of syrup. I store it in a Pint jar.
MominIL says
Oooh – I finally got some cute little canning jars. Am making two batches of this wonderful chocolate sauce and will be canning them and sending to my kids. Just enough in one jar for hubby and myself to not go overboard on chocolate, yet have some around when grand babies are visiting. Saw a post on someone who makes their own fruit compote too – perfect idea! Time to search the web for a good compote recipe to put up in jars.
Jesse says
When you say cocoa powder, what type do you use and is it unsweeten ?
Joan Hayes says
I usually use Hershey’s cocoa and it’s unsweetened.
Cheryl A-Z says
Since culture influences recipes…and I am interested in genealogy (and food) You might find this interesting. I have a recipe almost identical to what you have hear…with the exception that a bit of flour is added to create a thicker sauce…more of a gravy. That is what my grandmother called it,”Chocolate Gravy”. She lived in Dickson TN and her people were from OK and Ark….I have heard from others saying they grew up with it in W VA and Southern KY. Where ever it is from, it was served for BREAKFAST along with bacon , eggs and biscuits. Biscuits were a must! The chocolate is poured on the biscuit with a ‘dollop of butter and eaten like any gravy. That was occasionally Sunday breakfast….Ohhhhh delicious!
terry says
Thank you……
Kimberly says
I don’t know what happened!!!! I made this earlier this morning, let it sit out on the counter to cool, and when I tried to make some chocolate milk, the syrup hardened on the spoon and wouldn’t even mix into the milk!! I then put about half of it into the refrigerator to see what would happen, so when I took it out an hour later, you couldn’t even scoop any out, let alone POUR it… it kind of resembles a chewy candy (like a caramel, but chocolate)….What do you think I did?
Joan Hayes says
It sounds like you over cooked it and took it to the candy stage. You don’t want it to come to a boil. So sorry this happened for you, it is worth trying again. let me know how it comes out.
Braleinda says
Lovely recipe!
How many jars will this make?
Thanks, and keep up the good work!
Jessica says
When canning this how long have you found it will last in jar with good quality?
Joan Hayes says
I’ve been able to keep it hidden in the back of the fridge for about 6 weeks before the kids figure it out.
Deb Morrison says
My mom use to make this when us kids were little.. I can still taste it yummm. Will have to make some to see if it taste the same as hers. Thanks for stirring the memories of my childhood.
Margaret says
Could this be processed using the hot water technique?
Joan Hayes says
I wouldn’t recommend it, this article from the University of Georgia Extension Service recommends against canning any chocolate sauce recipes and freezing it instead. https://nchfp.uga.edu/publications/nchfp/factsheets/choc_sauce.html