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–+ servings

Homemade Chocolate Syrup (No Corn Syrup!)

Amber Bondar
This homemade chocolate syrup is rich, glossy, and made with real chocolate—no corn syrup or preservatives. It’s perfect for drizzling over ice cream, stirring into chocolate milk, or pouring over warm brownies. Made from just 4 simple ingredients, this easy chocolate syrup comes together in minutes and tastes better than store-bought!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment, Dessert, sauce
Cuisine American, Canadian
Servings 2 Cups
Calories 868 kcal

Equipment

  • Medium non-stick saucepan Heavy bottomed is best.
  • Rubber Spatula
  • Measuring Cups
  • Glass Jar Sterilized
  • Teaspoon

Ingredients
  

  • 4 Squares Unsweetened baking chocolate I used Baker's Chocolate
  • 1½ Cups White sugar
  • 1½ Cups Boiling Water
  • 1 Tsp Salt

Instructions
 

  • Place a medium non-stick saucepan over medium heat.
  • Add the unsweetened baking chocolate squares and stir constantly with a rubber spatula until fully melted and glossy.
    4 Squares Unsweetened baking chocolate
  • Stir in the white sugar and salt. Be prepared to move quickly, as the sugar will begin to melt right away.
    1½ Cups White sugar, 1 Tsp Salt
  • Slowly add the boiling water a little at a time, stirring constantly to prevent burning and help the sugar dissolve.
    1½ Cups Boiling Water
  • Once all the water is added, bring the mixture to a gentle boil and let it bubble for about 30 seconds to ensure the sugar fully dissolves.
  • Remove the saucepan from heat and allow the syrup to cool slightly.
  • Transfer the cooled syrup to a glass jar or airtight container and store in the fridge.

Notes

Amber’s Tips For The Smoothest Chocolate Sauce
  • Use a non-stick saucepan. Chocolate can cling and burn easily—non-stick makes stirring and cleanup a breeze.
  • Keep the spatula moving. Don’t walk away once the chocolate starts melting or after adding the sugar—this is a stir-constantly moment.
  • Boiling water is essential. Cold or lukewarm water won’t dissolve the sugar quickly enough and can lead to a gritty texture.
  • Add water slowly. Pouring it in gradually helps everything emulsify smoothly instead of seizing up.
  • Let it boil briefly. A quick bubble ensures the sugar fully dissolves and the texture stays velvety, not grainy.

Nutrition

Calories: 868kcalCarbohydrates: 167gProtein: 7gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 15mgPotassium: 484mgFiber: 10gSugar: 150gCalcium: 60mgIron: 10mg
Keyword Chocolate Milk Mix, Chocolate Sauce, Chocolate Syrup, Dessert Sauce, Ice Cream Topping
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