How to Make Homemade Chocolate Syrup

Chocolate Syrup

©Joyce Amsden 2021 Amsden Family Homestead Recipe Collection

Growing up on the homestead, we always had at least one Jersey cow and plenty of milk. Imagine a cold winter night, a crackling fire in the stove, hot chocolate made with fresh milk with a big fluffy homemade marshmallow floating on top.

This syrup is a great topping for ice cream or for making hot cocoa or chocolate milk. Four simple ingredients.

Whisk gently together to prevent clumping of the cocoa:

1 ½ c sugar

1 c baking cocoa

Whisk in gently until well mixed:

1 c hot water

Bring to boil over medium heat, stirring continually to prevent scorching on the bottom or boiling over.

Reduce heat to maintain a gentle boil for about 5 minutes. It will thicken a bit but remain a pourable syrup.

Add 2 tsp vanilla

Place in a pint jar leaving about ½" headspace. Refrigerate or freeze for longer storage.

NOTE: Chocolate syrup is a low acid food and not considered safe for canning by the National Center for Home Food Preservation. Freezing is recommended for long term storage.

If using this syrup as a gift, decorate the jar with a ribbon and make sure to label your jar with instructions to refrigerate or freeze.

Here's a Chocolate Syrup label you can download, resize and print!