Lindsay Ann Bakes: Easy Homemade Chocolate Syrup (Less than 5 ingredients in less than 10 minutes)

Thursday, June 6, 2013

Easy Homemade Chocolate Syrup (Less than 5 ingredients in less than 10 minutes)

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With no preservative, no high fructose corn syrup and no artificial flavors added, like in the store bought alternative, homemade chocolate syrup is not only better for you, but sooo simple to make right from home in under 10 minutes! 



 It is so rich, chocolatey and inexpensive to make you will never go back to the store-bought bottle again.



This stuff makes a phenomenal ice cream topping. I don't think I can sit down with a bowl of ice cream without it.  (Also pictured below: Homemade sugar cones. Simple homemade ice cream.)


You can also add some to sweeten a fruit smoothie, in a hot cup of coffee for a homemade mocha or stir a couple tablespoons into a tall glass of fat free milk for a healthier chocolate milk/hot cocoa alternative.


Even drizzle it over banana pancakes!

It is so simple to make. Simply bring the ingredients to a boil and cook for 1 minute until the mixture has thickened. 


The longer you cook it the thicker it will be. I like mine a little thicker but anywhere between 3-5 minutes should do. Let cool slightly, stir in vanilla and pour into a jar or bottle. 





You can even create fun custom flavor combinations by adding fun additions like peanut butter, espresso powder, peanut butter, orange juice or flavor extracts like mint and coconut. 




Homemade Chocolate Syrup

Yield: 2 cups

Ingredients
  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder, dutch processed
  • 3/4 cup water
  • 1/8 teaspoon salt
  • 2 tablespoons corn syrup*
  • 1 1/4 teaspoons pure vanilla extract
*may omit corn syrup for a thinner chocolate sauce alternative OR sub 2 tablespoons cornstarch dissolved in a tablespoon of water.


Directions

In a small saucepan, combine sugar, cocoa powder, water, salt and corn syrup. Bring to a boil over medium heat, stirring occasionally. Reduce heat and cook on medium/low heat until mixture has reduced slightly and thickened, about 2-5 minutes (the longer you cook it the thicker it will be). Remove from heat and let cool slightly. Stir in vanilla. Cool and pour into a glass jar or squeeze bottle and store in the refrigerator.




Note: An empty and clean condiment bottle/jar works great to store your chocolate syrup! I used an empty jelly jar above, but you can also try using a mason jar, empty ketchup or salad dressing bottle or even an empty maple syrup or honey bottle:


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