Chocolate Syrup

“I’ve been making this recipe for about a year now.It’s fantastic!We use it for an ice cream topping and for chocolate milk.And the longer you cook it, the thicker it gets.So if you like more of a fudge consistency, cook it for about 10 minutes.Awesome and simple recipe!”

“Fast, easy and I made mine with Splenda. Loved it.”

“This tastes wonderful.I must have boiled mine longer than other reviewers though.Whe I cooled it in the fridge it became more like fudge sauce, not at all pourable.Wow, what a great flavor.”

“Oh my, what a wonderful recipe for chocolate syrup…I think even better than the store-bought brand….The only thing I changed was I used 1 cup of water with 1/2 cup whipping cream, for a more creamy taste, and added a little more sugar, cause DH and myself have a sweet tooth. I made this to use in my Bailey’s fudge cake #76512…it turned out great with your wonderful homemade syrup. I will use the remaining sauce over icecream….Thanx Wildheart for a delicious chocolate syrup recipe…this is a keeper:-) :-)”

“Great recipe.Thanks for posting.”

“It works!”

“I only made half a cup (I didn’t need much..it’s just for drink garnishing…) It turned out great!! thank you!! :9”

“alright.”

“We can’t even buy real chocolate syrup here.It no longer matters.I halved this and used to make a Bailey’s cream copycat recipe, then dumped some in a bottle of milk and shook it up for a taste.Really a super fast, super easy super cheap recipe!
It came out thick enough for me.Just want to add, this is still one of lmy favorite recipes on the entire site.Warning though–use a big pan, bigger than you think you need and be vigilant, will boil over fast.”

“Perfecto. Thanks!”

“It was fast and easy, but it didn’t taste very good. The strong cocoa flavour came out as being very bitter, and it definitely wasn’t sweet enough. The consistency was quite thin as well.”

“very good, a little thin but my kids don’t even know the difference!”

“This is the perfect small portion recipe that we have tried.
Follow the recipe exactly, even when scaling up or down:too much vanilla extract will RUIN the flavor;easy on the “dash” of salt.
Mmmmmm, good!”

“Bleh! This didn’t taste right. Both too much cocoa and sugar. It did not taste like any chocolate syrup I’ve tasted. I couldn’t eat it.”

“Oh yummy! I’m going to try this with maple syrup next time, but this is delish!!!”

“This is AWESOME! I will never buy chocolate syrup again unless desperate!”

“Worked great!Thank you for the great tasting recipe and the savings!My family drank this right up.I can’t wait to try it on ice cream.”

“Yum! Better than store bought chocolate syrup. I made this when I ran out of chocolate syrup and I wanted a chocolate malt. I couldn’t believe how easy this was to make. After It was done cooking I was a little worried about how thin it was, but don’t worry it thickens up in the fridge so i’s just like the store bought chocolate syrup. I loved how this recipe didn’t have any corn syrup in it. At first I thought it would be to sweet, but It was perfect. Thanks for the great recipe!!!”

“This is really good and it was easy to make. I was shy 1/4 cup sugar because I ran out but it still tastes good for me. Thanks for a money saving recipe that we use a lot!”

“Thank you for sharing this terrific recipe! We are going gmo-free at our house and the fake stuff has corn syrup. They do not yet genetically modify cane sugar crops so using this like you did was ok.I cooked it a bit longer, (10 min), due to the comments about it being too thin, and it came out SO nice and thick, and tasted–well–REAL! If this is what the big H was going for they missed the target…this is much better! Strong, sweet, chocolatey bliss. (and yes, cheap)Buy big H? Nevah again!”