Description
A simple and easy recipe for homemade chocolate syrup made with basic pantry ingredients, perfect for topping ice cream, pancakes, or mixing into drinks.
Ingredients
- 1 cup unsweetened cocoa powder (good quality recommended)
- 1 cup granulated sugar
- 1 cup cold water
- 1/2 teaspoon kosher salt (or to taste)
- 1 tablespoon pure vanilla extract
Instructions
- In a medium-sized saucepan, thoroughly whisk together the cocoa powder and granulated sugar until they are fully blended and lump-free.
- Gradually add the cold water and 1/4 teaspoon of the kosher salt to the cocoa mixture, continuing to whisk constantly over medium heat.
- Continue whisking until the mixture just begins to boil.
- Allow the syrup to gently boil for approximately 3 minutes, stirring continuously, until it slightly thickens. It will still be quite fluid at this stage, but will achieve a more syrup-like consistency as it cools.
- Remove the saucepan from the heat and stir in the pure vanilla extract.
- Taste the syrup and, if desired, stir in an additional 1/4 teaspoon of salt until dissolved. You can also add a touch more sugar if you prefer it sweeter.
- Let the chocolate syrup cool completely before transferring it to an airtight glass container for storage.
- Store the homemade chocolate syrup in the refrigerator, where it should remain fresh for at least one month.
Notes
- Use good quality unsweetened cocoa powder for the best flavor.
- The syrup will thicken as it cools; do not overcook during boiling.
- Adjust salt or sugar to taste after cooking.
- Store in an airtight glass container in the refrigerator for up to one month.