Making your own chocolate syrup is a simple process of combining five basic ingredients that most people have in their pantry. Let’s briefly talk about the benefits of making our own, take a look at the recipe, calculate how much we save by making our own, then watch a video of how simple it is!
Why make your own chocolate syrup?
You may have your own reasons, but this is why we do it:
- It increases our sustainability and self-reliance skills.
- It saves us money.
- It allows us to regain control over the taste and ingredients (no high fructose corn syrup!).
- It serves as another loving homemade gift that we can give others.
- It makes us feel good!
All of these factors come together to create an awesome feeling whether you’re eating the chocolate syrup on your ice cream, giving it away as a gift, or sharing the recipe with others.
Recipe for homemade chocolate syrup
- 1 cup cane sugar OR honey (find unrefined cane sugars here and unrefined honey here)
- ½ cup cocoa or cacao powder, packed (find organic cacao powder here)
- 1 cup filtered water (find our favorite water filtration systems here)
- ¼-½ teaspoon pure vanilla extract (buy organic vanilla extract or learn to make your own)
- ⅛ teaspoon sea salt (buy sea salt here)
Don’t be afraid to adjust these amounts to your liking!
Pour all ingredients except vanilla into a saucepan and stir until dissolved over high heat, bringing to a boil. Simmer for several minutes, stirring constantly. (Be very careful to continually stir and watch the mixture as it heats because it can easily boil over if you turn away even for a few seconds.) When the syrup coats a spoon, remove from heat and stir in vanilla extract. Allow syrup to cool. As the chocolate syrup cools it will thicken more, so if it is already thick enough then bottle it, seal it, and stick it in the fridge. You can store the syrup in a pint mason jar, an old store bought chocolate syrup container, or any other container you like.
This recipe will yield approximately 10-12 ounces of syrup depending on how long you reduce the mixture over the heat.
Cost savings vs. store bought chocolate syrup
This is a rough calculation based on our costs… yours may differ so plug in your numbers for precise savings. To reduce our costs we buy organic cane sugar in bulk, make our own vanilla extract, and only buy cocoa – in bulk – when on sale.
- 1 cup of sugar = $0.25
- ½ cup cocoa = $0.40
- ¼ teaspoon vanilla extract = $0.04
- ⅛ teaspoon sea salt = $0.01
This puts our total cost of production at $0.70 for 10 ounces or $0.07/ounce. Comparing that against an 18.5 ounce bottle of Hershey’s for $2.95 at $0.16/ounce gives us a net savings of $0.09/ounce. Plus we feel really, really good about making it ourselves… and you can’t put a price on that!
Please enjoy this video of Betsy and I making our own batch of homemade chocolate syrup using this exact recipe!
Homemade chocolate syrup video
(If you cannot see this video in your email you can click this link to watch.)
Update: We now only boil the mixture for about 4-5 minutes. This results in a more syrupy consistency…not so fudge-like. You can also mix in about ¼ tsp. of baking soda while the mixture is cooling. This prevents sugars from crystallizing if the syrup is going to be stored in the fridge for more than a few weeks. It will foam a bit at first, but returns to normal during refrigeration.
Questions and comments
Share your questions, additions, subtractions, and variations in the comments below and be sure to share this recipe with others.
photo by eandlilsmom