Make Your Own Chocolate Syrup: No High Fructose Corn Syrup!

I made an interesting discovery last Thanksgiving.  You can bake the most beautiful pies in the world and the kids will go for the ice cream–the “a la mode”, sans pie.  I can still see the delighted small bodies bent over the gallon tub, digging up scoops, followed by mock battles over the spray whipped cream.

What put this over the top is the chocolate syrup that my sister in law pulled out of her cupboard.  Sundaes!

Although it is admittedly not prime Sundae weather in most of the country, chocolate syrup has many uses.  Add it to milk for instant chocolate milk or hot chocolate, transform your coffee into a mocha latte, or use it in your homemade Irish Cream (more on this later).   And one of my favorites, fill a store-bought Oreo pie crust with mocha chip ice cream, then drizzle with chocolate, for an elegant dessert that is almost no work, but a guaranteed show stopper!

On the downside commercial chocolate syrup usually contains high fructose corn syrup and isn’t a bargain priced item even if you skip the organic.  And my kids can go through a bottle in… about 30 seconds.

So I decided to make my own with organic cocoa and real (organic) sugar.   Mmmm…  an indulgence you can actually feel good about. The kids are going to have fun tonight!

Homemade Chocolate Syrup

Ingredients

  • 1 c water
  • 1 1/2 c sugar
  • 1 c cocoa
  • 1 t vanilla

Directions

1.  Mix sugar and cocoa.

Mix Cocoa & Sugar

2.  Add water and bring to a boil,  pressing out any lumps with the back of a spoon.  Boil for a couple minutes.  Add vanilla.

Boil Syrup for a Couple Minutes

3.  Cool and store in refrigerator.

Homemade Chocolate Syrup

What are some of your favorite uses for chocolate syrup?

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43 thoughts on “Make Your Own Chocolate Syrup: No High Fructose Corn Syrup!

  1. Agatha

    I am lovin’ the simpleness of this recipe. You can make so much really tasteful food and drink without all this crap added to ready-products. Simple cocoa, bit of sugar – simply beautifully fantastic!

  2. Louise

    I can’t tell you how long it has been since I thought about home made chocolate syrup, Inger. When my kids were small and huge chocolate syrup fans, I use to make my own “healthy” version using carob “beans.” They were never the wiser.

    Thank you so much for stirring up this recipe. It needs to be rekindled…

  3. Angela

    You had me at chocolate! I am attempting to replace the store bought items in our home with homemade healthier versions…my kids sooo thank you for this one since we are almost out of ‘chocolate sauce’! I am excited to look at your other recipes as well 🙂

  4. Nutterbutter

    This is awesome. My son has allergies to corn and we want to make an ice cream cake for his birthday this weekend. Was hoping to find a recipe w/out corn syrup. Corn products is in just about every food product made in this country. Read the labels and you’ll see. That makes it very hard for someone w/ a corn allergy. Thanks again for your recipe. 😉

  5. jill

    I’ve been wondering if it was possible to make your own chocolate syrup. I love this recipe! But I’m concerned about the amount of sugar in it. Would it be possible to make it with Stevia, Splenda, or another sugar alternative? Also how long would the shelf-life be on the homemade chocolate syrup?

    1. Inger Wilkerson

      I keep it in the refrigerator. I believe that the sugar acts as a preservative but it goes quickly in our house (!) so I can’t really say how long it lasts. You might be able to use a sugar substitute–probably would have best luck with one that you can cook with and measures like sugar since the the sugar also has a bulking function–or you could adjust the amount of water. If you try this, I’d love to hear how it works.

    2. Will

      just my opinion.. but if you are going to use Splenda or anything like it you may as well stick to the commercial stuff with the HFC.. it is cheaper and not any less healthy than artificial sweeteners.

      1. Inger

        Yes, I probably wouldn’t use Splenda either–though I use Stevia pretty regularly in my coffee. Hate to say it but probably the best way to reduce sugar is to reduce use of sugary products. Not that I’m in love with that answer 🙁

  6. Joyce Stanton

    You are wonderful! The makings that I have always had on hand. Oh boy! I spent so much time looking on line. My creativity must have been asleep instead of creating. Thank you so much Inger.

  7. Karen Z

    I Sift Cocoa Powder & Sugar into the bowl or pot so there are not any lumps in my recipes. Hope that tip helps.
    I look forward to making this. The chocolate syrup made without corn syrup in the store is so expensive $$$! Thank you!

    1. Inger

      Thanks for the tip Karen–just in time for hot cocoa season too! You know I think the chocolate syrup in the store is expensive even if you get the kind with the corn syrup. I buy my cocoa in bulk helps save money too!

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  9. Joanne Baldwin

    I can’t believe I stumbled into Heaven. My 95 year old mother moved in with me and she simply MUST have a small ice cream sundae every night. I’ve been hunting down non-corn syrup chocolate syrup for her but in my search, found this recipe and just made it using Organic raw sugar and Ghirardelli cocoa…it is fantastic! Thanks so much for this wonderful recipe…simple, delicious, elegant, non-poisonous.

    1. Inger

      I am so glad you and your mother are enjoying this Joanne. And now I have to wonder if a nightly ice cream sundae may be good for longevity–isn’t that a nice thought!

  10. Amber

    Wow, so happy to find this recipe! I try to buy items without high fructose corn syrup for my family after noticing it’s in everything! I googled to hopefully find a brand I can buy locally – but now can try this awesome recipe. Also going to check if I can replace other items we use with your recipes. Thank you!

    1. Inger

      Thanks for visiting Amber. I love to use homemade whenever possible. I figure it’s healthier, cheaper–and so much fun!

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