Dangerously Easy Chocolate Syrup Recipe

Chocolate syrup is deliciously versatile. Stir it in hot or cold milk or coffee for a treat or pour over ice cream to make it even more decadent. Then there’s old fashioned sodas and baked goods made with chocolate syrup. With this chocolate syrup recipe, you can make delicious chocolate syrup with just a few basic pantry staples whenever you need it.

Sure, it’s easy to pick up a bottle from the supermarket, but with this easy chocolate syrup recipe, you can make it for a fraction of the cost and without a trip to the store. By making it, you also have control over the ingredients. Use your favorite cocoa powder, experiment with the type and amount of sugar or swap out the vanilla extract for something a little more creative to make it your own. I can totally see using peppermint extract to mimic the flavor of Andes mints. Or, if you’re a fan of Terry’s Chocolate Orange chocolates, add orange extract.

Like most of my recipes, this chocolate syrup is gluten free and dairy free.

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Dangerously Easy Chocolate Syrup Recipe

This chocolate syrup recipe is so easy and delicious. With only a few pantry-staple ingredients needed, you'll never have an excuse not to make it. Should be good for at least a month when stored properly. I usually find plenty of ways to use it up before then.

Prep Time2 minutes mins

Cook Time5 minutes mins

Course: Dessert

Ingredients

• 1 cup cocoa powder
• 1 cup sugar
• 1 cup water
• 1/2 teaspoon salt or to taste
• 1 teaspoon vanilla extract or to taste

Instructions

• Mix the sugar and cocoa together in a saucepan until thoroughly combined.
• Add the water and half of the salt (1/4 teaspoon). Bring to a boil over medium heat, stirring constantly.
• Continue to boil while constantly stirring until the mixture thickens a little. (It will thicken more as it cools) This should take around 3 or 4 minutes.
• Carefully taste and add the rest of the salt, if desired.
• Remove from heat and add vanilla extract.
• Cool and store in an airtight container in the refrigerator. I like using a glass jar.

Notes

The vanilla extract and salt amount can be adjusted according to taste. I can also see swapping out the vanilla for peppermint or orange extract.

While I try to write recipes as clearly as possible, it’s easy to miss a step or make assumptions. If anything is confusing, please don’t hesitate to comment with your questions. If you make this recipe, please let me know what you think.

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