Chocolate Syrup

Chocolate Syrup

Rich cocoa syrup simmered on the stovetop for drizzling over ice cream and milk.

Total 25 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This glossy chocolate syrup comes together with cocoa powder, sugar, and a pinch of salt simmered until smooth and pourable. It keeps well in the fridge for weeks, making it handy for milkshakes, sundaes, and stirring into cold milk. No corn syrup or preservatives needed, just deep chocolate flavor.

Ingredients

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. In a 6-quart saucepan, whisk together the cocoa powder, sugar, and salt until no lumps of cocoa remain.

  2. Whisk in the water gradually until the mixture is smooth and no dry pockets of cocoa remain.

  3. Set the saucepan over medium heat and bring to a low boil, whisking often.

  4. Reduce the heat to low and simmer, whisking occasionally, until the syrup thickens slightly and coats the whisk.

  5. Remove from the heat and stir in the vanilla extract.

  6. Let the syrup cool to room temperature; it will continue to thicken as it cools.

  7. Pour the cooled syrup into a 16 oz bottle or jar and refrigerate until ready to use.

Rate this recipe

★ 4.6 (1)

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    Chocolate Syrup

    This glossy chocolate syrup comes together with cocoa powder, sugar, and a pinch of salt simmered until smooth and pourable. It keeps well in the fridge for weeks, making it handy for milkshakes, sundaes, and stirring into cold milk. No corn syrup or preservatives needed, just deep chocolate flavor.

    25 min 16 oz 65 cal

    Ingredients

    • 1 cup unsweetened cocoa powder
    • 1 1/2 cups granulated sugar
    • 1 1/4 cups water
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract

    Method

    1. 1

      In a 6-quart saucepan, whisk together the cocoa powder, sugar, and salt until no lumps of cocoa remain.

    2. 2

      Whisk in the water gradually until the mixture is smooth and no dry pockets of cocoa remain.

    3. 3

      Set the saucepan over medium heat and bring to a low boil, whisking often.

    4. 4

      Reduce the heat to low and simmer, whisking occasionally, until the syrup thickens slightly and coats the whisk.

    5. 5

      Remove from the heat and stir in the vanilla extract.

    6. 6

      Let the syrup cool to room temperature; it will continue to thicken as it cools.

    7. 7

      Pour the cooled syrup into a 16 oz bottle or jar and refrigerate until ready to use.