Skip to Content

Homemade Chocolate Syrup

Homemade Chocolate Syrup is rich, delicious, and chemical free. It’s one of those things we buy from the store that is actually really easy to make yourself.

Did you you know you could make your own chocolate syrup and that it is easy? Like so many things, it tastes so much better than store bought. 
Through learning to make homemade chocolate syrup, I discovered there were different kinds of cocoa powder.  The most common type of cocoa powder is natural cocoa powder. It’s what you are getting from Hershey’s cocoa powder.  
The other type of cocoa powder is Dutch-process cocoa powder. It is a bit harder to find. Because I am in rural America, I have to order it. Dutch-process is the type you need for making chocolate syrup.
So what’s the difference between natural and Dutch-process cocoa powder?
Both types start with cocoa beans. Both types the beans are fermented, dried, roasted and pressed to remove cocoa butter. What is left is a liquor. The liquor is dried and ground.
The different between the two is that the beans for the dutch process are washed in potassium carbonate to remove their acid before being fermented. The dutch process cocoa powder is a neutral. 
Why is it important to use Dutch-process in making chocolate syrup?
The neutral cocoa powder dissolves in liquid much faster. This makes it perfect for making chocolate syrup.  

Yield: 0

Chocolate Syrup

Chocolate Syrup

Homemade Chocolate Syrup is rich, delicious, and chemical free. It's one of those things we buy from the store that is actually really easy to make yourself.

Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes


  • 1 1/2 cups water
  • 3 cups sugar
  • 1 1/2 cups Dutch processed cocoa
  • 1 Tbsp vanilla
  • 1/4 tsp salt
  • 2 Tbsp white corn syrup


  1. In a medium sauce pan, mix water and sugar. Bring to a boil. 
  2. While waiting for sugar mixture to boil, measure out cocoa, vanilla, salt & syrup. You will want them measured beforehand because it goes quickly once you start adding the ingredients. 
  3. Once the sugar mixture is boiling, turn heat to medium. Whisk in cocoa. It will bubble up a lot! 
  4. Once tame enough, add the remaining ingredients. Continue to cook & stir until reduced some. You want it to be slightly thicker. About 5 minutes. 
  5. Strain into a bowl and allow to cool about an hour. Pour into a container and refrigerate. It's great on ice cream or in milk.

Meet Kerry

Why not join us on Pinterest: Coffee With Us 3  or hangout with us on Facebook:  


Coffee With Us 3 will use the information you provide on this form to be in touch with you and to provide updates and marketing. Please let us know all the ways you would like to hear from us:

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at We will treat your information with respect. For more information about our privacy practices please visit our website. By clicking below, you agree that we may process your information in accordance with these terms.

We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp’s privacy practices here.

Don’t forget to pin!

Kerry C

Wednesday 8th of January 2014


Kerry C

Wednesday 8th of January 2014


Chocolate Chip Birthday Bars from a Cake Mix - Coffee With Us 3

Saturday 5th of October 2013

[…] Bhakti Satalkar Coffee With Us 3 Try it with Kerry’s Homemade Chocolate Syrup Recipe.     […]

World's Best Sugar Cookies - Coffee With Us 3

Friday 27th of September 2013

[…] drizzled chocolate sauce on mine.  Tomorrow’s blog will be a recipe for the chocolate sauce.  So […]

Challenging Yet Fun Goals for the Year - Coffee With Us 3

Thursday 26th of September 2013

[…] March: Making Biscuits April: Homemade Sausage May: Homemade Velveeta/ American Cheese June: Making Chocolate Syrup July: Tamales August: Pie Crust                  […]

Skip to Recipe