Tessa's Recipe Rundown

Taste: Just pure chocolate goodness, no weird sickeningly sweet or artificial flavors here.
Texture: So rich, thick, and fudgy it’s to die for.
Ease: If you can measure ingredients and stir, you can make this chocolate sauce because it’s just that easy.
Appearance: Absolutely positively delectable, I couldn’t resist anything drizzled with this liquid gold.
Pros: Quick, easy, and 1,000 times better than any store bought chocolate sauce. Plus it goes good on everything.
Cons: None! The stuff can even be made ahead of time!
Would I make this again? Absolutely, there’s an extra bottle sitting in my fridge ready to be enjoyed.

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This is THE BEST chocolate sauce! SO thick and fudgy!!

Oh boy is this homemade chocolate sauce recipe good. I could chug an entire batch it’s so thick and fudgy and loaded with unadulterated chocolate flavor. It goes good with ANYTHING and instantly elevates any sweet treat into something glorious. Ice cream, warm brownies, pastries, waffles, bread pudding, crepes, even as a dipping sauce for fruit, cookies, or my personal favorite, churros. The sauce is perfection on its own, but you could totally add a flavored liqueur such as Grand Marnier, Frangelico, or Chambord for an extra boost of flavor.

I love to use my Weck jars or an airtight glass bottle to store the chocolate sauce.

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How To Make

Homemade Chocolate Sauce

Tessa Arias

Prep Time 5

Cook Time 15

Total Time 20

Review Recipe Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Review Recipe Print Recipe

This Homemade Chocolate Sauce recipe is ultra flavorful, fudgy, and rich and about 1,000 times better than the store bought kind! Perfect on ice cream or just about anything else!

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Ingredients

▢ 1/2 cup granulated sugar
▢ 1/4 cup unsweetened cocoa powder
▢ 1/2 cup light corn syrup
▢ 1/4 cup half-and-half or evaporated milk
▢ 2 tablespoons butter or margarine
▢ 1/2 teaspoon vanilla

Instructions

In a small saucepan, stir together the sugar, cocoa powder, corn syrup and half-and-half. Set over medium heat and cook until mixture comes to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Remove sauce from heat and add butter and vanilla, stirring until the butter melts. Cool to warm or room temperature before using or store in an airtight container in the refrigerator for up to 1 week. The chocolate sauce can be reheated in the microwave.

Notes

The corn syrup helps make the sauce fudgy, thick, and shiny and prevents it from turning hard in the fridge. If you don’t want to use corn syrup you can use another mild-tasting liquid sweetener such as golden syrup or agave nectar.

From The King Arthur Flour Baker’s Companion

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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Trish

5 years ago

Delicious. Perfect creamy texture. Easy to make. When it’s cool, I add it in little chunks to homemade mocha ice cream, then top with homemade caramel sauce. Unbelievably delicious. Thank you AGAIN, Tessa! You never let us down!

Author

Reply to Trish

So thrilled you enjoy this recipe, Trish!

Bonnie

6 years ago

Hi Tessa. Just a little question. Would I be able to use this syrup in a cake recioe? I don’t have Hershey’s chocolate sauce, was wondering if this would be the same?
Thank you
Bonnie