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Homemade Chocolate Syrup… SOOO Good!

Chocolate Syrup

I told you last week that I was searching for a replacement for my Hershey’s chocolate syrup.  It has High Fructose Corn Syrup … a deal breaker for my whole food pantry/fridge makeover.  I’m trying my best to find replacements for the last few bad guys hanging out in my fridge and pantry.  I’ve recently had a fire lit under my butt and I’ve gotten serious about it again.  ;)

So, after sharing my fridge with you and a group of ladies I feel is very knowledgeable about this subject, a new friend, Amanda put me on to a link for making my own.   So, with her recommendation I set off to my kitchen to see if I had the necessary ingredients.  And, guess what?  I did!  So, this little experiment turned out both successful AND frugal!  Yay!

It took less than fifteen minutes to make (including locating the ingredients and bottling the finished product).  Judah and Eliana both helped and Judah gladly became chief taste tester.  And, he declared the new chocolate milk, “better than the other kind.”  And, he asked if we could make this kind EVERY TIME!  Hooray!  I love it when the healthier version also turns out to be the TASTIER version!

I must say, this convenience food turned out to be very simple to make and will easily be my go to from now on.  No more bottled chocolate syrup from the grocery store for me. ;)

 

divine cocoa powder 2

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Comments

  1. How does it taste in comparison to Hersey’s syrup? I have a favorite brownie recipe that I would love to be able to swap out the HFCC for real

    • Denisesawyer says:

      Teresa,
      I think it taste better. It is a tad bit more “chocolatey – or richer.”
      Let me know if you decide to try it! I’d love to hear how it goes.
      Denise

    • This stuff is way better !! I just made it a week ago and it’s about gone! Total YUM!

  2. The syrup is great. Super simple & delicious.
    Thanks!

  3. I was wondering if you can replace the refined white sugar with either raw sugar or sucanat? Trying to get away from processed items, and white sugar is proving to be the most difficult! Thanks!

    • Denisesawyer says:

      You can. I would recommend using an organic sugar cane/raw sugar. Which is still sugar though. I think sucanat might alter the flavor a bit. It is a better replacement for brown sugar as far as taste goes. Another option might be honey granules – which is part evaporated cane juice and part honey – turned into little crystals just a bit larger than sugar. It is pretty similar in taste with sugar and I often use it as a replacement in bread recipes. I haven’t tried it in the chocolate syrup though.

    • I used sucanat and like it. Different, but good. My five yr old likes it too. Good replacement for the store bought stuff.

      • Denisesawyer says:

        Awesome Cari!
        Good to hear you tried and the sucanat and your experience with it. I am actually considering using honey granules next time to see what that does to the flavor. I feel that raw sugar can is okay in moderation, but the honey granules would be a bit healthier if it tastes good. I will let you know!
        Denise

  4. Christina DeRosia says:

    Love it making my second jar kids are insisting lol

  5. This syrup is also delicious when made with organic coconut palm sugar. The syrup was great on ice cream and in milk (for chocolate milk and iced mocha). I’m making my third batch now. Thanks for sharing this awesome recipe!

    • Denisesawyer says:

      It is so wonderful to hear the variations that you all have tried and had good results with. ;)
      Thanks for sharing!
      Denise
      Wholesome Mommy

  6. Does this need to be refrigerated and, if so, will it harden?

  7. I just made this for my son and he loved it. I used all organic ingredients with filtered water and substituted the cow’s milk with hemp milk :)

  8. My husband likes to have chocolate milk after PT (Army). I’m not thrilled about him consuming all that HFCS and additives. I tried this out and he LOVED it! I will be making this regularly!!!

  9. Mysterious says:

    can i use the process cocoa???

    • Haven’t used it myself but I found some info comparing the two. It said ‘ For sauces and ice creams, they can be swapped out. ‘ ‘If a recipe calls for either, the main different is that Dutch-process cocoa will give a darker color and a more complex flavor whereas natural cocoa powder tends to be fruitier tasting and lighter in color.’ Give it a try!

  10. Oh my word! This was just amazing. I made some of this to top banana splits for my two year olds birthday. So much better than the store-bought stuff! Thanks for sharing.

    • Denisesawyer says:

      Thank you so much Megan! I am glad you enjoyed it! How fun is it that you served banana splits! I love that idea!
      Denise
      WholesomeMommy

  11. Just tried this for the first time, I halved it and used 1/2 tsp of vanilla in one and 1/2 tsp pure raspberry extract in the other. The raspberry turned out sooooooooo good!!!! I immediately made a raspberry cafe mocha and I’m in chocolate heaven!

  12. I have made this recipe multiple times, except I use roasted carob as it is so much more healthier than chocolate (no caffeine). My son loves this in his almond milk, and prefers this to any chocolate syrup.

  13. Hi! This recipe looks great, but how long does ot last in the fridge?

    Armiesha

  14. How long does this stay good in the fridge?

    • Denisesawyer says:

      Mine has lasted for a couple months {if it lasts that long}. :)
      Denise

      • Thanks! I made coconut milk ice cream for a a party at work and used this as a topping. Now everyone asks me to make it, I’ve made 6 double batches so far!

        • Denisesawyer says:

          YAY! I’m glad you and your friends like it!
          Thanks for taking the time to leave a comment Mike. :)
          Denise Sawyer
          Wholesome Mommy

  15. How thick should this turn out? Mine is really “loose” or not thick at all. Tastes good, haven’t added it to anything to see how it mixes.

    • Denisesawyer says:

      Jennifer,
      You may want to cook it a bit longer. It will thicken it if you cook it a little longer. Mine is a little looser than that of the commercial variety but not runny.
      Denise
      Wholesome Mommy

  16. I just checked back to see if anyone else had come up with new variations and I have a few tips-

    *If it’s runny its either not been cooked long enough
    or not hot enough, however a teaspoon of cornstarch dissolved in a tablespoon of hot water will thicken it up without affecting the taste.
    Also, it does thicken as it cools(and it takes quite a while to cool!) so I would wait until it’s completely set up to see how thin/thick it is then put it back in the pan and heat it just enough to mix the corn starch in smoothly

    *It should keep in the fridge quite some time as none of the ingredients really expire.

    I love putting this in my coffee or on ice cream or making hot cocoa! It’s so much tastier than anything store bought! And it doesn’t leave that chalky residue most mocha syrups have!

    My newest batch (the first one went quick!) I added in half a packet of Starbucks Via dark roast. It tastes wonderful! I put two tablespoons of syrup in a mug filled with half hot milk half brewed coffee, it was better than any mocha I’ve ever bought!

    • We had some last night it was really good. Had it over ice cream and in milk. Do you think I can cook it more at this point or should I just start a new batch?

      Thanks!

      • I think if you gradually heat it in a saucepan over low heat it should be fine. I would try 1/2tsp starch in 1tbs water to start, add it in when the syrup just starts to bubble, turn the heat all the way down and make sure the starch is fully dissolved with no lumps before you put it in the syrup then stir really well to make sure it’s blended. Let it simmer about 5 min and see how much it’s thickened up, you might not need the second 1/2tsp.

        The recipe is really good because it’s only a few basic ingredients so you don’t have much to worry about, but don’t let it get too hot or cook too long or the sugar will crystallize. After it bubbles I would say 10-15 minutes max.
        Let me know how it turns out :)

  17. How long will this chocolate syrup keep in the fridge? We just made it tonight and it was delicious!

  18. sharon whyte says:

    i hav purcased big bottle of agae at sams club. told its sweeter then sugar or honey. any idea how much 2 use 2 sub. its also natural and jowwerin calories.

  19. I did it jz now.. it is simply amazing!! Thx a million!! :D

  20. Hi,

    Stumbled upon this lovely site while researching recipes…I’d like to make this fantastic chocolate sauce you have here in big batches. Do you think it will store well in the fridge? and if so, for how long?

    Thanks in advance,
    Becca

    • My suggestion for storage would be to can it up in mason jars. I use pint jars and just seal it while the syrup is still hot. No need to boil. Should hold for at least a year. Hope this helps!

  21. Amazing recipe! Just made a double batch.. I’ll never buy Hershey’s again! Such great chocolate flavor. My only suggestion is to boil the mixture for longer.. It was too liquidy. After I boiled it down for about 5 mins it was perfect. Thanks for the great recipe!!

  22. It’s nice to see a recipe on Facebook where everyone who has tried this really enjoys it. Going to try this as well.
    Hoping everyone has a nice Thanksgiving.

  23. Hi! Thanks for this great recipe! I adapted it into syrup for making Mexican Hot Chocolate by adding a tablespoon of cinnamon to the dry ingredients. I blogged about it here: http://vermontvanilla.com/2013/12/09/mexican-hot-chocolate-syrup/. I anticipate many postive comments on this post!

  24. I really like the idea of making chocolate syrup at home. I am surely going to try it and make be I’ll make a diet version by adding diet sugar into it :-) Thanks for sharing this idea

  25. Do you keep this refrigerated?

    • Denisesawyer says:

      Yes, I do keep mine refrigerated. it will last a long time {if you don’t eat it up!} in the fridge. Mine lasts at least 6 weeks or longer.
      Denise
      Wholesome Mommy

  26. Mrs. Herrera says:

    I uped the cocoa powder to 1 cup…it’s delicious! thanks! been hankering chocolate milk and I hate the bottled syrup crap at the store. thanks so much!

  27. Alana McCoy says:

    does the syrup get thicker as it cools because mine looks runny

  28. Excellent recipe!! It even thickens like store bought brands, tastes WAAAAYYY better though! Took less than 10 min to make. Our grocer only had organic chocolate bars so I used those instead of powder.

    • Denisesawyer says:

      SWEET! So glad you enjoyed the recipe. We love it too and will NEVER go back. :)
      Denise
      Wholesome Mommy

  29. William Beaty says:

    Anyone tried variants with brown sugar or honey to replace the white sugar? As well as adding a little real butter… I can remember my grandmother making us chocolate syrup from the powered cocoa … less water and butter seemed to be her recipe but very similar…

  30. it is so easy and fun to make! it was so yummy and I will be making it a lot more

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