Homemade Chocolate Syrup

chocolate-syrupI love it when I can easily make something at home and it turns out to be just as good or better than the more expensive store-bought kind. I’ve been wanting to try some homemade chocolate syrup.

The basic recipe is very simple, but there are a few variations of it, so the other day I decided to experiment with them and have a chocolate syrup taste test. Not a shabby way to spend the afternoon!

The one I liked the best was from Amy Dacyczyn’s The Complete Tightwad Gazette.

½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.

The result is very rich, so I only use a teaspoon for a glass of chocolate milk.

I poured the chocolate into a flip-top glass bottle and added a label. These would make cute hostess gifts or party favors!

I’ve been gradually learning how to replace some of the foods we used to buy. My next cooking project is to figure out how to make gluten-free fish sticks. I’m thinking of fish coated with cereal crumbs? They need to look like they came out of a frozen-foods box, but not be so expensive that I fall over. Any suggestions?

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About Rachel

I write about practical tips that will help you simplify at home. Connect with me on Pinterest and Twitter.


  1. Ooh, I LOVE The Tightwad Gazette! I would love to make some of this with my kids – thanks for the idea.


    steadymom´s last blog post..Our First Harvest

    • If you have yet to try this recipe, I recommend adding the salt first to help with boiling and increasing the cocoa to 3/4-1 cup. Then letting the water boil before adding the sugar and vanilla near the end of the cooking.

    • Hi, this recipe looks amazing, I can’t wait to try it.

      With regards to fish sticks, cut the fish sideways (ie with the grain, not lengthways) roll each piece in some beaten egg then in a mix of course cornmeal, paprika and salt and pepper. Fry until golden without turning too often to avoid the coating breaking up. they look just like the shop bought ones and taste yummy! Enjoy.

    • Crunchy fried onions and corn flakes with seasoning salt and pepper makes an excellent coating for fish, chicken or pork chops!

  2. I think tortilla chips make a pretty good alternative to crackers for breading… not sure if they are completely gluten free, though.

    Zarah´s last blog post..Tomato, To-mah-to

    • Try potatoe flakes. They’ve worked for me in the past for other things.

      • Melissa says:

        also try gluten-free brown rice chips. the company is “effortlessly better” I think, and the chips are called “riceworks.” package is light blue and white. they’re delicious – I know someone with MS who eats them so I know they’re positively gluten free =)

      • A friend of mine uses crushed Dill Pickle flavored potatoe chips for his homemade breading… I am not sure if you guys have them there but it does taste pretty good!

        • We find just crushing up cornflakes in a blender works well if you can get your hands on gluten free cornflakes. They bake up wonderfully with a light spray of oil. :) Otherwise ricecrumbs or even almond meal often works very well.

    • i’ve used crushed corn flakes on chicken. it tastes like chicken that has been rolled in corn flakes.

  3. great idea!! where did you get the adorable glass bottles???

    • I found the glass bottles at a local homebrew store where they sell things for making wine and beer. They can also be found online. They’re called fliptop bottles, and they’re great to wash and reuse. Another option would be to use pint-sized canning jars.

      • There are also lots of great beers that come in that style bottle. If you’re a beer drinker you can hit your local beer store (probably need a higher-end one) and find singles of different imports packaged this way. Buy several to sample, then you just have to clean and de-label the bottles, plus you might find your new favorite beer. :)

      • If you buy Grolsch beer they come with those bottles and can be reused. I reuse them when I make my own beer. Very handy little things and the beer isn’t that expensive.

        • menstration nation says:

          Fischer Beer too!

          • I once saw a recipe for talapia? (spelled wrong) I am no a fish eater. BUT you buy the frozen fish fillet then just bread it corn flakes.. (not sure if those are gluten free) if they are then it was super tastey.. did I mention I dont eat fish. :)

      • Genius idea. In fact, I have even seen a brand of root beer that I can’t remember off hand that has the same type of bottle! Awesome, can’t wait to find some to make this syrup!!! Love the idea thanks so much!

  4. oooo, i’m all over this. i was just prepairing my to do christmas list. (things to make list)

  5. I’d like to try making chocolate syrup. Did you boil the bottle in water to sterilize it?

    • No, I just washed it like normal because it went directly in the fridge and I wasn’t planning to store it for any length of time.

    • You can also find sterilization solution at the homebrew stores or online. I think they are called “swing-top” bottles. You could buy Grolsch beer. They come standard in the swing-top. Good idea on the cereal crumbs for breading…

  6. Catherine says:

    Where did you get the flip top glass bottles? I made some herbal vinegar and would like to transfer it to a similar bottle.

  7. Do I remember correctly that y’all can’t do corn? If you can, then a mixture of cornstarch, cornmeal, and grits (uncooked, of course) make a great breading mixture. I dip whatever I’m breading in a milk alternative, then dip it in the corn mixture. We love having fish that way in fish tacos.

    You can also use brown rice flour for stuff like this; I usually mix it with cornstarch, again, to get a crispy coating, but I bet potato starch (even with crushed potato chips?) would work well. I dip the food in milk alternative, shake it off, dip it in cornstarch, and then smear-batter it with brown rice flour that’s already been mixed with a bit of milk alternative. Occasionally I do a beer batter with gf beer for onion rings this way.

    I think the biggest trick with home frying is making sure your oil is good and hot before you put them in. :)

    Sally Parrott Ashbrook´s last blog post..Deliciously Stale Bread (& a BLT Salad)

    • Lane can still do corn, and these are mainly for her. I’ll try that.

    • What are the amounts of the cornstarch and flour? Also what amounts do you use for the cornmeal, cornstarch and grits?

    • I completely agree with the crushed potato chips. I personally use that method as a delicious, hastle free way to bread anything that I want to fry. Plus with the right chips you don’t even need to put salt on afterwards. If you haven’t tried the potato chip way of frying food I would definitely suggest it.

  8. Great idea! Did you know that you can make a perfect chocolate sauce for ice cream with this sirup? Take a cup of sirup and fold in some whipped cream. The sauce has a great texture.

    Claudia´s last blog post..Pasta mit Garnelen in Kokos-Ingwer-Sauce

  9. Carolyn says:

    Can this be made with Splenda? And yes, where did you get that cute bottle?

    • I’m not sure about Splenda, I usually just follow the recipe as it’s written. I was wondering about using another kind of sweetener, but I just kept it to sugar that day.

      • Calamityville says:

        I made this today twice – once with sugar and once with Splenda. Making it with Splenda requires a bit of care to keep it from scorching. I mixed the water, cocoa powder and salt. I brought it to a boil and cooked in for the three minutes. I added the Splenda and vanilla after three minute boil. I stirred it for a couple of minutes after adding the Splenda to smooth out the texture. Both methods produce a high quality product. I used a good natural (not dutch) cocoa powder.

  10. chelsea says:

    i’m definitely going to try that chocolate syrup. what a great gift idea. i make fish sticks all the time. i cut up the fish and shake it in a bag with a little flour, a bit of bread crumbs, and any spices i’m in the mood for [lemon pepper, italian seasoning, cayenne, etc]. not so GF, i know. i used to do an egg/milk wash, too, but skipping steps still yields a great result. instead of flour+bread crumbs, maybe rice flour with rice bread crumbs. GF is always an experiment, eh. good luck!

  11. Looks so yummy! Thank you! The store bought kind has high fructose corn syrup in it–yuck!

    Mary Beth´s last blog post..homemade yogurt using the heating pad method

  12. That is a great idea…and the presentation is adorable. What a great Christmas gift!

    Michelle´s last blog post..Look who came to visit…

  13. You just can’t go wrong with chocolate syrup! Re: fishticks, I have heard good things about these babies, but have not tried them myself:http://www.elanaspantry.com/fish-sticks/

    Ayah´s last blog post..VV Brown – Shark in the Water

  14. I love this idea! Cute reusable bottle, inexepensive mix with real ingredients, a wee bit of time, and a tastier result. I will definitely do this, my kids are always asking for chocolate milk. Thanks for posting!
    Could you use Nature’s Path Honey’D Corn Flakes? Maybe dip the fish in lemon juice and dill, then in crushed cornflakes, bake in a lightly oiled baking dish at 425 for 15 minutes. (this is based off a honey mustard chicken recipe I use.)
    Good luck! I’m also modifying my recipes to use better ingredients, but trying to keep it simple for the littles.

    Karla Wotruba´s last blog post..Sustainable, Organic, Local, and Ethical vs. Affordable and Practical

  15. Wow- I love this! When we run out of syrup I will have to make this instead of buying more.

    Taryn´s last blog post..Asparagus, Mushroom and Goat Cheese Quiche

  16. I love that bottle! I love your style!
    I use corn flakes on oven-baked chicken and fish also…

  17. I love this idea and it sounds like so much fun. I really want to try this – think it would be great for ice cream and it is ice cream season.

    One questions what kind of cocoa did you use – regular Hersheys or ? you said it was rich so I was wondering if you used a more expensive brand.

    • The cocoa was regular Hersheys. I think it was rich because of using real sugar, since the store-bought kind uses HFCS.

      • Thanks so much – I used to love to make cocoa with the hersheys but have been using Ghirdelis lately. I am so going to try this recipe when I run out of the syrup – I want to get away from the HFCS and this sounds fun.

  18. Try a variation of HoldtheGluten.net’s mozzarella stick recipe. Similar breading should do the trick. http://holdthegluten.net/2009/06/09/gluten-free-mozzarella-sticks/

  19. Cool! I’d love to try making my own chocolate syrup, I’m quite a chocolate milk lover myself! Thanks for sharing.

    Kimm´s last blog post..Reinventing Old Windows

  20. How about those durqee onion straw things you put on greenbean casserole, or do those have gluten?

  21. I am so doing that! Thanks for sharing the recipe.

    Angie´s last blog post..Do Less to Get More Done

  22. great recipe – I’m not a big Hershey’s fan, so will be interesting to see how this compares! thanks

    jodi @ back40life´s last blog post..WFMW – Read More

  23. I would probably dip the fish in milk or water and then dreg in a mix of GF bread crumbs and crushed cereal. drizzle with a little olive oil and bake (I do something similar for chicken but add dried crushed herbs.)

  24. I was just thinking last night that I want to make my own chocolate syrup – a timely post indeed!
    I use crushed corn flakes (gluten-free) for a coating. Or corn meal with grated parmesan cheese and italian seasonings.

  25. We JUST made homemade chocolate syrup this week. I got the recipe for a book I am reviewing for Simple Kids. It is SO good and rich and no HFCS! Love, love, love it. I just put mine in a glass jar with a nice, tight lid. Yummy.

    (yours is prettier than ours!)

    Megan at Simple Kids´s last blog post..July 10th: SK Showcase and Weekend Links

  26. God's Dancing Child says:

    I have made the same recipe that is in Tawra Kellham’s cookbook “Not Just Beans” (I believe it’s under a new name now), and it’s SO yummy!

    On a money saver level, another yummy treat to make at home yourself is vanilla extract (or any kind of extract!), if you don’t already. You split two vanilla beans down the middle, add it to 1/4 – 1/2 cup vodka, and let it set for 6 weeks. It’s SO delicious and much cheaper than buying pure vanilla extract from the store. The beans can be reused 4-5 times, too.
    I am about to make peppermint and orange (the rind, with no pith) extract the same way, too.

    I would love to hear what you find about gluten-free fish sticks. I have a GF friend that might know, I will ask her. :)

    I don’t comment often, but I love your site and keep up with it through Google Reader religiously. :) Thanks for all the good posts!

  27. Corn Chex! Corn and rice Chex are GF now, so if you crushed some of them, you could use them as breading that’s crunchy and looks store-ish. Fair warning: the cinnamon chex are ADDICTIVE. Not that you’d use them on fish, but if you DO get them, don’t say I didn’t warn you.

    Northwoods Baby´s last blog post..Peaceable kingdom

  28. Hey! I have all those ingredients and we love chocolate syrup. Can’t wait too try it.

    Marci@OvercomingBusy´s last blog post..Lessons From Grandma – Count Your Blessings

  29. Thank you so much for sharing this. We go through so much Chocolate Syrup in our house. The first thing out of my three year olds mouth in the morning is “I want chocolate milk”.

    Amy´s last blog post..Celebrating Life

  30. I don’t know much about gluten free cooking, but I love the eating well website for healthier alternatives. This recipe uses whole wheat breadcrumbs, but maybe you could adapt that and use the rest? http://eatingwell.com/recipes/fish_sticks.html We also LOVE their almond crusted chicken fingers here: http://eatingwell.com/recipes/chicken_finger.html

  31. Check out http://www.elanaspantry.com their fish stick recipe looks good, although it requires a certain brand of almond flour. The woman who developed the recipes seems very knowlegable and helpful.

    • We have recently tried almond flour, it’s is seriously good. But….WOW…$10+ per pound. We are currently on the lookout for almond flour at better prices. And I’m still working and perfecting my GF waffles (and milk free) and the almond flour has been a big help. Thanks for the tip, we’ll be trying that one.

  32. I have friend who toasts and stales gluten free waffles, then she grates them in a cuisinart with salt and Parmesan cheese. She stores the finished crumbs in a lidded glass jar in the freezer. She uses them the same way she would use any other breadcrumbs.

    I do not have labels in front of me but how about cornflake crumbs or rice crispy crumbs?

    Happy experimenting and thanks for the chocolate syrup idea.

    Kimberly´s last blog post..Weekend Assignment – S’mores

  33. Oh my goodness! This is so yummy. I had to make it after dinner tonight. It was super easy. I’ve had 2 glasses of chocolate milk so far. I will definately be getting my calcium this week!

    Andrea´s last blog post..Set of 3 extra large produce bags

  34. I just got up from the computer and cooked some of this up immediately! It is cooling as I write, but I’ve already dipped my finger and it’s DELISH!!! No more expensive Milo for this family!!

    Sarah Klass´s last blog post..A slight break in stampin’ transmission…

  35. Thank you for this recipe. The ingredients in regular chocolate syrup are frightening!

    Cori´s last blog post..a fun, productive independence day

  36. YUM! This looks great! I can’t wait to try it! Love the idea of making it for host/hostess gifts too.

  37. This looks great! It was on my grocery list to buy chocolate syrup, but the prices are getting pretty steep for the larger size; not to mention the HFCS. So that got crossed off my list and since I have all the ingredients in my cupboard I just saved some more money. Thanks!!!

  38. Sonya McKelvey says:

    Hello you 3,

    I enjoy your blog, respect you values and this is my first post, Rachel :)

    Thanks for this idea, I just whipped up a batch and I had to share that it is really tasty in coffee!


  39. Thank you, thank you for this recipe!! I can’t wait to try it!!! Have you ever looked on the ingredient list for store bought chocolate syrup? Scary!!

    Kelli´s last blog post..When you give a kid a camera…

  40. What I good idea making your own chocolate sauce!

    Sounds like you have some good recommendations for gluten-free crumbs. It’s always an experiment. I’ve been watching your blog for a few months – I mist have missed something, I didn’t realise you/your family was transitioning to gluten-free!

    bezajel´s last blog post..Deconstructed Tacos

  41. Thank you so much for this fabulous recipe! My daughter loves things like this but is intolerant to refined cane sugar.

    I’m about to experiment with some fructose and if it’s successful I’ll move on to agave syrup and see how that goes.

    I can’t wait to see her face when she sees a bottle of this on the table at lunchtime!

    Mrs Green´s last blog post..Chocolate that is good for you and the trees!

  42. What a great idea! I can’t wait to try it.

    Angel Funk´s last blog post..A little garden update

  43. I’m making the syrup at this moment! I’ve had a bottle of grenadine in my pantry for a year or so (cute bottle) so I finished it off last night and washed the bottle for a new purpose. I plan to use the syrup on ice-cream.

    • We used our syrup today on ice cream with organic coconut flakes and chopped peanuts! I love how it thickened in the fridge. Hard to believe it was so easy; why on earth would I ever buy something like this from a store again?!

  44. Thanks for sharing, I’ve just made it for the kids and they love it!!!

    Maxine x

    Maxine´s last blog post..We’re Married!!!

  45. This is great! I have been wondering what to do to replace Hershey’s syrup since it is on the mercury list…
    Thanks for this great suggestion!

    Darcy´s last blog post..Missing Her Girl, Part 2

  46. I made the syrup, thanks for posting the recipe! We are enjoying it over icecream for dessert :)

    bezajel´s last post…Homemade Chocolate Syrup from Small Notebook

  47. That looks delicious, and I LOVE the bottle you stored it in! Thanks!

    Marybeth at http://www.babygoodbuys.com´s last post…http://www.babygoodbuys.com´s

  48. I made this last night with Hershey’s Dark Chocolate cocoa powder, and it is *SO* good! Better than any store bought kind I’ve ever tried. Besides chocolate milk, I plan to use it to “stripe” homemade gelato, too. Thanks for sharing this recipe!

    Dee Wilcox´s last post…Seeing Color

  49. We just ran out of chocolate syrup so I will have to try this! I tried a different recipe for chocolate syrup once but I wasn’t a fan…good to have a recommendation. Thanks, Rachel!

    Jessica´s last post…High Crown Muffins

  50. Denise C. says:

    My kids and I made a batch of the chocolate syrup today. OH. MY. GOODNESS. It is so YUMMY!!! My daughter (almost 14 months), kept taste-testing it! My son (3) wanted it in a cup- um no, but I gladly mixed 1 tsp. of it with some milk! Thanks!

  51. Denise C. says:

    I wanted to add that Cost Plus/World Market sells glass bottles as well. They had a few flip top ones, but were small. I purchased 2 green bottles with glass-topped cork lids for $2.99 a piece and they are working our wonderfully! :)

  52. Awesome! I can’t wait to try it. I’ve been experimenting and thinking about trying to create a homemade, more natural version of vanilla coffee creamer. I love the store-bought stuff but it’s expensive and so bad. If you’ve come across a homemade substitute for that, i’d love to hear it!

    Nicole aka Gidget´s last post…The Powerful Testimony of a Redeemed Life

  53. Chex recently went gluten free in all varieties, so that might be a good choice for breading. I like to use cornmeal to bread meat instead of flour, so that would work too as it is gluten free.

  54. revalca says:

    Can I use your recipe for an instant hot chocolate too? If ever,how can I do it properly? Thanks for the help.I love chocos..

  55. Cristina says:

    I LOVE chocolate milk! I hadn’t thought about trying my own syrup, though! Great idea! I’ve been off of white sugar and using natural sugars for a few months now, so I had to modify it a bit. I also decided to add carob, too. (boost the health factor a little bit.) Here’s my modified version, if anyones interested:

    1/4 cup cocoa powder
    1/4 cup carob powder
    1/2 cup agave nectar
    1/4 cup sucanat
    1/8 tsp salt
    1/2 tsp vanilla

    I think it’s a little thin and I may thicken it with some corn starch next time, but I’m pleased with the flavor.

    • Cristina says:

      I forgot to mention, it’s not quite as rich, so you’ll need to add more. Also, it tastes a little more like ovaltine, then hershey’s. (but that’s ok by me.)

  56. julia jones says:

    This is a fantastic idea, thank you. I am curious though, I send gifts to other cities. I noticed that you said several months refrigerated. Is there a way to not have to refrigerate right away?


    • I would be concerned about bacteria breeding before it was refrigerated, but I really don’t know enough to say. Maybe you could put it through a canning process to make sure it was safe?

  57. Looks awesome! I shall try! :D

    As for the fish sticks… consider an asian recipe. I’m sure you could find something good and gluten free there. Cereal sounds iffy, but I’m chicken. xD

  58. For the fish sticks: use breadcrumbs from spelt or kamut bread – just pulverize in a food processor. My wife is gluten-intolerant and we do this for all sorts of breaded dishes.

  59. Try using 1cup milk instead of water. Gives it a creamier flavor as well as makes it a little thicker goes great on pancakes

  60. Crushed potato chips is the best gluten free coating I have found. You can also use Fritos.

  61. Great idea for home made chocolate syrup. I will recommend it to our web site director and see if they will put it in the health section and also recommend your web site.

    Gary´s last post…The Many Ways to Earn Money — Employment

  62. Sweets50 says:

    I use the chex brand glutten free rice cereal. I put about 2 cups in a ziplock bag use my rolling pin to crush the cereal and bread plain old white fish that I’ve cut into sticks or triangles. bake at 325.* for 20 min and BINGO fish sticks glutten free and if the kids don’t see you do it , All is good they never know the difference.

  63. I ♥ the syrup recipe.

    A simple GF Fish Sticks recipe can be found on Elana’s Pantry web site at http://www.elanaspantry.com/fish-sticks/

  64. You can use rice flour…

  65. Michael Niedermayer says:

    Did you try Alton Brown’s recipe? His has a couple teaspoons of corn syrup added to prevent crystalization. Other than that, it is very similar.


    • Alton’s recipe uses equal amounts of water and cocoa, and then twice as much sugar, more salt, and more vanilla. And corn syrup. Other than that, it’s very similar.

      • You’re right that the water-cocoa ratios are different. But AB’s recipe does not use “more” of the other ingredients. This recipe yields less, about half? So I would say this recipe actually has more sugar. The salt and vanilla are the same. You can’t compare ingredient amounts unless all things are equal.

        • Boy, was I Mr. Grumpy Face when I wrote that.

          You’re right of course, I didn’t do the math properly. I didn’t realize I was so passionate about my chocolate syrup, either. I obviously was, at least a year and a half ago.

          A bit misplaced, perhaps. If you want to add some extra chocolate or sugar or even salt to your simmering pot of intoxicating chocolate sauce, you go right ahead. I’m not gonna stop you.

          But boy, was I Mr. Grumpy Face when I wrote THAT!

  66. denport says:

    why dont you try panko, a japanese bread crumb.

  67. Looks tasty! What was the script that you used for you label??

  68. i agree panko bread crumbs work awesomely!

  69. You could crush up potato chips for a fish shelling… might not look like the real thing, but they have a good crunch.

  70. joao (john) says:

    I don’t know how usefull this will be, but among several portuguese fish recipes are the “filetes panados”…
    Simply put these are fish filets that are dropped in eggs… mixed until they are a nice yellow liquid. :)

    Usually you drop them into flour next, but I guess cornflakes might hold up…

    You could just as well stick it in cornstarch(the powdered kind)…

    Then we just fry it in oil…

    Could do both and get a nice stable crunchy coating.

    Sometimes we just do the eggs.

  71. Try cornmeal for the fish sticks!

    love this recipe!

  72. I am so in awe of you folks that take the time to experiment with food, coming up with your own recipes. I live in fear of cooking! Ha Ha! So I love reading these food blogs. They’re always full of fun recipes and fabulous foodie photos. This chocolate syrup sounds so yummy…thanks for sharing, Rachel!

    Bead Booty´s last post…Brass, Glass and Leather Seahorse Necklace

  73. Believe it or not, for breading things like fish sticks and pork chops, crushed rice chexs are the best. If you crunch them up so they are small enough to grab the edges, but not to powder, they are delicious fried in butter and olive oil.

    They are better than corn checks on fish and porkchops. Although, corn chexs goes better with chicken. It’s easy. It’s cheap. And gluten free. Just crush the chexs until you only get cross shapes, no squares.

  74. Newtownie says:

    It sounds crazy but my friend uses cornflakes on her fish and it’s very delicious.

  75. Cool. I am always looking for homemade christmas presents to make and this one is perfect.

  76. Great – This taste like a dream

  77. Holy moly, this looks amazing! Can’t wait to give it a whirl. Thanks so much.


  78. I made this according to the recipe that was posted, but when it cooled it became very hard and difficult to work with. It’s almost solid now. What did I do wrong? :(

    • Lisa, it sounds like it got too hot and the sugar caramelized. Try boiling it at a lower temperature.

  79. Had to come back and say that we made this and loved it! Not sure if I should be thanking you or not– we’ll see how many pounds we gain :)

    I linked back to you in my own post and included my new favorite summer dessert using your syrup…

    Diana (Ladybug Limited)´s last post…Ten-Times-Better-Than-Store-Bought Chocolate Syrup

  80. Thanks for the recipe, helps with my chocolate potato chips section.

    Stephen´s last post…Jul 27, Chocolate potato chips

  81. Just came across this through a search and have to say that it was a HIT! Tasted similar – but much BETTER than Hersey’s syrup you buy in the store and a fraction of the cost! This will be in the recipe box for a long time to come!

    Lori´s last post…In the Kitchen: Dinner 1

  82. Hey awesome!! I’m making this now!

    Zom!´s last post…No Costco!?!

  83. I tried the chocolate syrup recipe. Replaced water with soy milk and used dark cocoa. It turned out great!

  84. Just used this recipe to make it.
    This is a very good recipe and perfect for chocolate milk. :)

  85. THE BEST chocolate syrup ever! Recently I’ve wanted to make homemade everyday things. I’ve made lip gloss and perfume, both disasters but this was the best and every one wants more. I’m only 13 and this was easy for me to make so I love it ‘maybe I should stick with cooking stuff not making products?”

  86. This recipe looks great and i am so glad to find an alternative to the HFCS-kind.
    questions: how much does this make?


  87. I agree with the instant mashed potato flakes, or you might try panco crumbs, I think they are made with rice flour.

  88. Rick Hantz says:

    Try almond flour/meal, plain or mixed with corn meal. Add spices to taste.
    You can buy almond flour or make it.
    Also low carb.
    And tastes much better.

  89. Donald Hrascs says:

    I doubled the recipe for the chocolate sauce using Ghirardelli unsweetened coca and Florida pure cane sugar. After, removing it from the heat I added 1/8 tsp each of Mace, Allspice, Cinnamon and Mexican white vainilla extract (3/4 tsp since it a milder version). The sea salt is added after everything is dissolved to raise the boiling point of the mixture. Using spring water does make a difference, the first time I made the recipe I used tap water. The end result using tap water was dull, meaning the subtle overtones from the added spices were suppressed. Tap water will also limit storage time as will adding any fats as suggested on previous post.

    Adding fats like butter or cream will limit storage time but will give better results for a hot fudge sauce making it thicker and richer.

    Once the mixture started to boil I reduced the heat and timed it for three minutes at medium heat which maintained the boil. The mixture did not significantly thicken until it cooled. Once cooled it was thicker than all commercial syrups on the market. I continued to whisk it until it settled down, removed from the heat source. This eliminates crystalization issues. A better solution would be to use a copper utensil or submerge the pot in ice once the 3 minute has passed.

    – Donald

  90. Very cool! I am going to try this today. I am totally with you in regards to replacing as much pre-made store bought stuff as possible. I think as a culture we have been tricked into thinking we can only get things pre-packaged and ready to go. There are so many household items and foods that are easy to make, better for you and better for the environment.

    Michelle Scotti´s last post…Determined to Grow Lettuce in Hawaii

  91. I have tried making this and love it, but the last two times it has gotten hard in the bottom of the container after less than a month. I noticed you commented to one person that they may have boiled it too high or long. Do you think that is the problem?
    It tastes great, I just don’t want to waste half of it in them bottom of my bottle!

    Darcy´s last post…Bedtime Surprises

    • Maybe so, I’ve always been able to use the last drop. I can’t think of another reason it would harden up like that.

  92. Yeah it is perfect for dairy free icecream because my duaghter is lactose and tolerant and you know that soymilk icecream is not that good but it is delicious with this choclate syrup

  93. try matzha meal

  94. Thank you for the wonderful recipe! I agree, anything you can make at home, that tastes the same or better than retail, for the same or less cost, is absolutely worth it! Keep up the good work!

  95. That chocolate syrup was great in coffee!

  96. This is a great recipe. Works really well on ice cream.

  97. As far as the fish goes, try Pollock, it is cheap, and holds up well, so that you can cut in in small strips. It tastes similar to haddock or cod

  98. Great recipe! I love chocolate syrup on fresh-baked bread. Yum.

  99. Noah DuSablon says:

    Hello, my name is Noah. I hope to one day have a cafe in NY, NY. But until then… I live with my mom and dad. I am 16 years old. I a Jewish if a girl named Noah wasn’t enough… My mom wanted Ice Cream but I couldn’t break shabbot and buy her some. So I googled this recipe, made it and waited on it to get a bit colder. I shaved some ice, and then added a little bit of milk to the syrup. Gently coated the ice with the sauce. And TADA!! Homemade Jewish non-ice cream, creamed ice!!! It tasted UH-MAZ-IN’!! You ALL should try it. [:
    -Love Noah

  100. Great recipe! Made it with splenda instead of sugar, was fantastic!

  101. 2 whole cups of sugar? Wow that’s so bad!

    • “2 whole cups of sugar? Wow that’s so bad!”

      Yes, it’s two whole cups of sugar. So what? You have to consider serving size – a serving is one teaspoon, and the recipe makes about two cups of syrup. That’s almost 100 servings. And “so bad” compared to what? Compared to store bought syrup? Compared to not having syrup at all?

  102. ooohhh this looks really good! do you think it would be good for pouring over stuff (ex. ice cream, cake, pastries etc..) or is it too thick/thin to pour? Is it also wayyy too chocolatey for that? :)

    • It’s the same consistency as Hershey’s chocolate syrup, so it’s great for ice cream.

  103. Another great breadcrumb substitute is GF pretzels, the Glutino ones are what I use, crushed up, as a replacement. They have more flavor (and a bit more salt) than many of the other ones I’ve tried.

  104. My wife and I just tried this recipe and it works GREAT!

  105. Great idea, I can’t wait to try the syrup. I think it would be great on pancakes.

  106. My son is allergic to many foods-corn being one of them-he cannot have any item with HFCS, but now he can have chocolate syrup again! THANK YOU!!!

    P.S. this is WAY better than any you can buy in a store!

  107. JT Sveigdalen says:

    I increased cocoa to 2/3 cup and added 1/3 cup potato flakes. The Chocolate milk I made was just about the best ever. I think next time I will blend the flakes and increase them to 2/3. *Perfect*

  108. PattyFrog says:

    Wow oh Wow! Thank you so much for sharing. I woke up from my nap today thinking about Chocolate Syrup. Not eating it, but making it. And then I found you. Thank you.

    I made a double batch to use up the cocoa powder I had. At the end I added two small caps (the caps from the bottle) of McCormick Cinnamon Extract along with the salt and vanilla. Then after cooling I poured it in the Vodka bottle that I made my vanilla extract in. It was empty of extract (used the last little bit in the chocolate syrup) but full of those beautiful vanilla beans.

    It turned out to be quite tasty. I suppose I will have to make something to pour it over tomorrow.

    Thank you so much. Have a great one!

  109. I make this for my kiddos so they can have chocolate milk. Easy and delicious!

    Ali´s last post…Cheesy Parmesan Italian Biscuits

  110. Zoweeee. This sounds really delicious. Just wish I had thought about it when I was buying chocolate syrup. Thanks for sharing.

  111. For gluten-free breading of any kind (e.g. we bread cod and zucchini sticks the same way):

    * grind up a slice – preferably the crust – of a gluten-free bread in a food processor. This works best if the bread is a bit older. Here you can add seasoning, taragon, dill, etc.

    * beat an egg.

    * turn the fish (or whatever) around in a plate of gluten-free flour.

    * turn it over in the beaten egg,

    * now turn it over in the bread crumbs mixture.

    * let it sit for a bit (10-20 minutes?), this way the breading sticks better.

    * done.

    Rutger Vos´s last post…Polenta Fritta with Serundeng and Raz el Hanout

  112. faron tillson says:

    Wow is it that theres 3 and a 1/2 cups worth of matter in the recipe yet it only yields 2 cups of syrup?

  113. I think that this recipe + liquor could make an interesting topping as well! Thanks for the great idea! :)

  114. What a great idea! I’ll bet this is delicious :-)

    Vanessa @ Mom’s Menu Planner´s last post…My Shoprite Deals for the Week of 5/30 – 6/5/10

  115. I do this chocolate syrup.Tasty

  116. My brother has a severe gluten allergy and when we need to cook sth for him we use gluten free products, bread, pasta, etc. So you should be able to buy gluten free bread and breadcrumbs. Why not just use that to make fish sticks?

  117. Thanks for the recipe. I’m responding to the request for gluten free fish sticks. I started to make them myself, I use either rice crispies or cornflakes crumbs. You can add some ground slivered almonds (idea from the “Sneaky Chef” cookbook) and the kids will never know.

  118. Kristin says:

    Sounds yummy, I’m going to try this but I’m going to use honey instead of sugar. I’ll start with a little less honey since it’s sweeter than sugar and add more if needed. Looking forward to trying it!

  119. This sauce was absolutely delicious. Me and my mum were thrilled that we found this,because she is lactose intolerant and we couldnt find another one without dairy prouduce in it!

  120. Oh my!! I just made this after finding it via google search. All I can say is, “YUM!!” Holy cow this stuff should be illegal. Mark my words, I will NEVER buy premade syrup again. Thanks!!

  121. Great recipe. I am going to use splenda instead of sugar… I cant wait to try it out!

  122. Try grinding some arborio rice in a blender until it becomes the consistancy of flour. You can then use it like flour to bread and fry your fish sticks.

  123. anything that is made from scratch tastes better, thanks for the recipe!

    pchieng´s last post…Playa del Run 5K Race Report

  124. this recipe is fabulous — and easy! thanks for posting it!

    katherine´s last post…meet me inatlanta

  125. I used this recipe a few weeks ago and was extremely pleased with the the results. I have recently learned that low fat chocolate milk is one of the most effective/low cost workout recovery drinks. In my attempts to find a “natural” chocolate syrup I stumbled across your site.

    I am just now writing a review because I just noticed my house-mate had a bottle hershey’s in the fridge and I couldn’t help but do a direct comparison. The syrup I made from your recipe was SO much tastier. It was like comparing Godiva to the shell of a resse’s peanut butter cup.

    I decided to go with 1 cup of white and 1 cup of brown sugar. I don’t know why but it worked out. I used Dutch process high fat cocoa and vanilla extract from my local Penzey’s http://www.penzeys.com/ . I imagine that made the most impact.

    I found the bottles at a local brew supply store and I bought a case (12) for thirty bucks and love them too. I use them for homemade dressings, mustards and bbq sauces.

    I’m trying to remove plastic from my refrigerator and chemicals from my diet, so thank you for your help!

  126. David Sims says:

    The home made chocolate syrup sounds yummy. I’m a diabetic, and need to substitute Splenda for sugar, but I’m concerned that the syrup may not have enough body. I assume the cooking instruction is to liquefy the sugar, and give the syrup body. If I’m correct, what ingredient can I add for more body?

  127. I’ve got to give this a try.

    It sounds lovely :)

  128. About the vanilla you used. What kind of vanilla? essence or extract?

  129. For fish sticks, or chicken strips, use 1 cup flour, 1/2 cup water and 1/2 cup milk and 2 tsp baking powder. Mix well. Add 2 tblspoons of vinegar and stir until foaming stops. Dip chicken strips or fish strips in batter and fry. Everyone will love it!!!

  130. I have Amy’s book and pulled out the recipe on your recommendation. Taste’s just as good as the name brand but I used my own homemade vanilla and organic sugar. And love! Thanks! One more thing I will never run out of!
    Elizabeth´s last post…Vitamin D- What is it and where do you get it and why you should bother

  131. Cindy Brady says:

    I just made this recipe just like it is written, except I didn’t have cocoa powder. I used Nesquik that I had in the house and it still turned out great! Very Tasty! He’s a big chocolate milk fan, but wasn’t pleased with the SF chocolate syrup we had bought..I think my husband will like it. I think if my husband is pleased then I will have to make a lot more considering we usually go through chocolate syrup at least every couple weeks. :) Cheers!

  132. Alright-I’m about to go make this-I’m excited about it!
    Sonita´s last post…Video Games Aren’t for Couch Potatoes Video

  133. OMG! I love syrup! I love chocolate! Cannot wait to try in my kitchen.
    I would like to introduce this recipe to you.
    Check it out, and hope you like it.

  134. Thank you so much for this delicious recipe!! My son is allergic to corn syrup so chocolte syrup has been out of his diet. I just made this for him and it is sooo delicious! We both thank you!!!
    DeeAnna´s last post…EE

  135. Caitlin says:

    Just made this. Delicious! Unfortunately, mine did boil over so I’m waiting for the mess to solidify some to clean it up. >.< Ah well; it was worth it!

  136. It never occured to me to make my own homemade chocolate syrup, but this recipe’s got to be worth trying. I like the idea of being able to control the quality of the cocoa and other ingredients.

  137. I will try it and come back here again

  138. haha this seems pretty fun to mnake with my kids. thanks for the recipe.

  139. ran across this the other day looking for a recipe to make chocolate milk. looked simple and yummy and it certainly was! sooooo delicious, i will never buy store chocolate syrup again!
    Stephanie´s last post…Time to Dig

  140. Kristen says:

    Thank you so much for the recipe! I am in the middle of learning how to make all the essentials…such as laundry detergent (so easy and super cheap!!) I love it when you save money and the end product is SO MUCH BETTER. Can’t wait to try this! Thanks again! I will be checking back often.

  141. Melissa McMilllen says:

    I made this tonight with my dark chocolate cocoa…that’s what I had. It was delicious! I used raw honey instead of sugar because I am trying to get away for sugar as much as I can. I read an article that white sugar and corn syrup are basically the same thing once it enters your body. Who really knows but I know honey doesn’t spike your insulin level like sugar so yay for that! I didn’t exactly boil the honey because I didn’t want it to clump up on me and I really didn’t think there was any reason to since it was going into the refrigerator. I did let it get quite hot though. We will see how it works in the morning after being in the fridge…I am hoping the honey won’t give problems since it is mixed with water. Thank you so much for the recipe. My family was happy to hear we will be having chocolate syrup in the house again. This is what I will be doing from now on!

    • How did the honey work out? I would rather do that than sugar.
      Becky´s last post…Homemade Chocolate Syrup

      • Melissa McMilllen says:

        The honey worked out great! Obviously had a honey taste but if I used a little more the chocolate overpowered the honey quite well. It wasn’t too thick to get out once refrigerated. Happy syrup making! :)

        • Melissa McMilllen says:

          I only put more in for the kids so it would taste more like the one from the store. I actually liked the honey taste with the chocolate.

  142. Thanks for sharing this recipe. Tried it and loved it and blogged about it as well. Linked up to you in the post. :) http://www.purposefulhomemaking.com/2011/05/homemade-chocolate-syrup.html
    Becky´s last post…Homemade Chocolate Syrup

  143. Melissa McMilllen says:

    Someone asked about the honey…although I can’t find my post. The honey worked out great! Obviously had a honey taste but if I used a little more the chocolate overpowered the honey quite well. It wasn’t too thick to get out once refrigerated.

  144. Danielle says:

    I just made this and we LOVE it! I don’t buy commercial chocolate syrup, as I prefer to make it all myself, minus the chemicals and preservatives. It tastes DEVINE in this recipe:

  145. Bill Dewey says:

    Does this chocolate syrup require refrigeration? I’d like to include it in my soda bar in an airtight bag/box like a wine box.

  146. That bottle of yours looks very adorable.

  147. Relaxation Beverage says:

    This is really similar (if not identical) to the recipe for chocolate syrup in a 1950s edition Better Homes and Gardens cookbook.

  148. Thank you so much. I have been low on money but never ate better learning how to make most things myself.

  149. I love this recipe! did you ever try drizzeling it over strawberries? Best thing ever!

  150. Mmmmmm… Homemade chocolate sauce! This is such a great idea. I, too, am trying to replace the old processed foods we used to buy with homemade alternatives- both to save money and for health reasons. The hubby loves chocolate! Chocolate milk, chocolate ice cream, chocolate cake- you name it. This should definitely score some points =)
    allison´s last post…These boots were made for walkin’

  151. Lisa Chambers says:

    Loving your blog and the chocolate syrup. Never used much syrup in the UK but decided it was simple enough to try and for making gifts at Christmas.

    My toddler and I made our first batch today and immediately guzzled a glass of chocolate milk, it was so yummy. Planning on trying a hot chocolate later.

    Looking forward to finding more of your treasures

  152. I finally decided to make some chocolate syrup today, and used this recipe. Thanks! I even posted about it in my blog :)
    Anne O´s last post…Half-birthday

  153. Yay! An easy to make (and cheap) way to get chocolate syrup without corn syrup in it.

  154. Such a yummy and easy chocolate sauce! So much healthier than any bottled sauce from the store and so much tastier too :) I have already made multiple batches and bottled some for myself and some for gifts.

    Thanks for the great recipe!


  155. This is an incredible recipe. So easy. I added a 1/4 teaspoon of raspberry extract after it cooled and I’m telling you, over ice cream, on milk or heck, just pour into a teaspoon for a healthy chocolate fix. Delicious. Next time I’m going to try using other flavors to add to the basic vanilla foundation…such as orange extract, or mint, or almond. Warning: If you’re another flavor than just vanilla, be careful not to use more than 1/4 teaspoon of another flavor, or the taste will be too overpowering. I happen to love highest-quality vanilla, such as Madagascar Bourbon Vanilla extract or paste, from Nielsen-Massey or Watkins. And, for the vanilla, I double the amount required in recipe because it makes anything you bake taste even smoother. Yummy.

  156. Made this for my husband and myself, delicious! Another benchmark in the war against condiment takeover by the food industry. We can eat all the veggies and fruits we want… but by supplementing them with “fast-food” condiments filled with high fructose corn syrup and ten-syllabel preservatives…we are defeating the effort. Thanks for the recipe!

  157. Ohhh, I love this! I was trying to convince my Mom that you could somehow make chocolate milk without store-bought syrup. She didn’t believe me. Then we found this recipe. I made it, and it is AMAZING! Thanks so much!

  158. This recipe looks great! I don’t cook very often, but I wouldn’t mind giving this a go. The only problem is I don’t have any vanilla, and the babies asleep so I can’t really go down to the shops and get any :( Does that matter?!

  159. Mario Sevilla says:

    I am interested on different kinds of syrup that I can use as sweeteners for boiled banana,sweet potato,cassava. These.are tropical fruits and root crops that is best paired with syrup.

    I will.try this chocolate.syrup. Can we possibly adjust its richness? How?

  160. i have tried this syrup many times and its so yummy :) simply love it

  161. I just made the chocolate syrup, it boils over VERY easy, it is really rich so you dont have to use much , I used 3 table spoons and that was a little strong but I normaly use a lot more of hersheys syrup,and that makes it last longer. It is cheaper than buying bottles of syrup at walmart.

  162. Does it have to be refrigerated? I’m thinking about doing this for gifts, but it won’t be stored in the fridge for probably a full day.

  163. Love this! I had no idea you could even make this from scratch. I’m definitely going to try this for myeself in the upcoming weeks but in the meantime I featured you on my blog round up of last minute food gift ideas here: http://www.creativecarissa.com/2011/12/last-minute-crafty-christmas-gifts.html

    Come check out the post and grab a button if you’d like.

    Thanks again for sharing your great project.


  164. I just finished making the syrup n it turned out great with a cup of hot chocolate….thanx a billion!

  165. Thank you!! I just finished making this and it is yummy!!! I just put mine in a reg mason jar.
    I think next time I will use less water,since the sugar adds liquid.