Chocolate Syrup

This is not healthy for you.  You could argue that is “healthier” than store-bought chocolate syrup only because this version doesn’t have high fructose corn syrup in it (which I think makes it taste SO much better).  Too bad pictures don’t do this stuff justice.

Ingredients (from Better Homes and Gardens New Cookbook, 1968):

  • 1 1/2 cups sugar (UPDATE: or substitute w/ 3/4 cups honey)
  • 3/4 cup unsweetened cocoa powder
  • 1 cup water
  • dash of salt
  • 1 teaspoon vanilla


  1. Combine sugar, cocoa powder and salt in a small saucepan and whisk together.
  2. Add water and bring mixture to a boil, stirring occasionally.
  3. Reduce heat and cook for one minute.
  4. Remove from heat and add vanilla.
  5. Refrigerate until ready to use.

Suggested Uses:

  • Over ice cream.
  • Chocolate milk (2 tbsp sauce to 8 oz glass of milk).
  • Hot chocolate (heat chocolate milk).
  • Milk shake (combine vanilla ice cream and milk with some sauce to taste).

This stuff is kind of sweet, so the amount of sugar could probably be reduced to taste.  Of course, this could just be the difference between fake sugar and real sugar.  I think this stuff is brilliant.  I’ve had my batch for two weeks already and it’s still delicious.  Because it was made with real cocoa powder (which can be fairly potent) and sugar, you don’t need nearly as much on your desired dessert as you do using store-bought chocolate syrup.  It’s win-win!  Delicious, rich, chocolate syrup, less of it and seriously cheaper than what the store can get you.  Eat it.  Eat it all. + 15 just cuz

Nutritional information from Calorie Count's Recipe Analyzer.
Serving size is roughly 2 tablespoons.


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