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How many of you grew up with that can of chocolate syrup in your refrigerator? You know, the one with the yellow lid. I think it is safe to say that most of us did and some of you may still have one lurking on the shelves of your refrigerator. Yes, it was good, but if you have been following long enough, you’ll know that I try to go homemade when I can to avoid unnecessary preservatives and artificial colors or flavors. I feel better knowing that my family is getting the real deal and not just artificial flavor.
The original recipe called for Dutch-process cocoa powder, but that left a chalky taste in my opinion and it took away the “Hey, it’s fat-free” angle. So, I use unsweetened cocoa powder. To boost the cocoa flavor even more, I use half light brown sugar and I add espresso powder to the mixture (no, you cannot taste the coffee essence). Once cooled to room temperature, I pour the luscious concoction into a squeeze bottle to make it easy to add to a glass of milk (nothing like a glass of chocolate milk, well, anytime☺). It can also be drizzled over ice cream or used in a favorite recipe. Indulge in a homemade version of a favorite childhood treat.
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Homemade Chocolate Syrup
Equipment
Ingredients
- ¾ cup water
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon espresso powder
- Pinch of Kosher salt
- 1 tablespoon light corn syrup
- 1 tablespoon pure vanilla extract
Instructions
- In a medium saucepan, bring the water and sugars to a boil. Reduce the heat to medium-low and whisk in the cocoa powder, espresso powder, salt, and corn syrup, whisking until all of the solids have dissolved. Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in the vanilla. Strain through a fine-mesh sieve and cool to room temperature. Pour into a squeeze bottle and refrigerate. Use to make chocolate milk, pour over ice cream, or use in a recipe calling for chocolate syrup. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mmm so tasty for ice cream! Yum!
What a delicious treat – great recipe to have up one's sleeve!
Mary x
would there be any way to make this without the corn syrup?
allergies…
Before simmering, add brown or granulated sugar to taste and then you might need to simmer a bit longer for a thicker consistency.
Thanks ever so much for sharing the recipe! I made it today (in preparation for my brother's birthday tomorrow) to go on a brownie ice cream dessert I'm making! I tasted it and it is amazing and so smooth!! 😀 This recipe's a keeper!
~Miss Rachel~
Thanks for sharing! One question, though: how long does it keep in the fridge? Thanks!
It should keep for several weeks.