Homemade Chocolate Syrup
Homemade chocolate syrup is dark, chocolatey, just sweet enough, and so quick and easy to make, with no high fructose corn syrup!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsweetened cocoa powder, either Dutch-processed or natural
- ¾ cup granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup water
- 1 tbsp dark corn syrup, optional
- 1 ½ tsp vanilla extract
Instructions
- In a saucepan, whisk together the cocoa powder, sugar and salt, making sure there are no lumps. Whisk in the water and corn syrup.
- Set the saucepan over medium heat and bring to a simmer, while whisking constantly. The bubbles may be subtle, so watch the surface of the syrup for tiny bubbles, and don't let it boil too hard or too long. It should only take a couple of minutes to come to a simmer. Simmer for about 30 seconds, or for 1 minute if you want it a bit thicker, then remove from the heat.
- Whisk in the vanilla, and pour the syrup into a lidded glass jar. Serve warm or chilled. The syrup will thicken more as it cools, but will remain pourable even chilled. If you cook it for too long and it gets too thick, just thin it with a little more water.
- Refrigerate the syrup for 2-4 weeks.
Notes
It's normal for the cocoa solids to settle to the bottom of the jar a little as the syrup sits in the refrigerator. Just stir it back up and enjoy.
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