Filed Under: Chocolate | Dessert

Homemade Chocolate Sauce

By Tessa Arias
February 25th, 2015
5 from 1 vote
5 from 1 vote

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!

Yield: 1 cup

Prep Time: 5 minutes

Cook: 15 minutes

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.

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.

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

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5 from 1 vote

How to make
Homemade Chocolate Sauce

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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!


  • 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


  1. 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.

Recipe 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
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Trish — November 11, 2020 at 7:10 am

    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!

    • #
      Tessa — November 11, 2020 at 11:38 am

      So thrilled you enjoy this recipe, Trish!

  2. #
    Bonnie — December 1, 2019 at 12:20 pm

    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

  3. #
    Ilma — March 13, 2017 at 10:09 am

    Hi, half-and-half and evaporated milk is not easily found where I come from. Is there anything else I can substitute it with or can half and half be made at home? If so pls let me know how. Thanks.

  4. #
    Daphne — August 5, 2016 at 2:07 pm

    This chocolate sauce is A.M.A.Z.I.N.G! It reminds me of the chocolate sauce on a Dairy Queen sundae! It won’t be lasting a week in my fridge I can tell you that πŸ™‚ thanks for sharing!!

    • #
      Tessa — August 6, 2016 at 8:48 am

      Haha!! So glad you like it, Daphne πŸ™‚

  5. #
    Delima Primasari — January 17, 2016 at 6:52 am

    This is a receipt i have been looking for. Can you explain what is half – and half?

    • #
      Tessa — January 17, 2016 at 4:05 pm

      Half and half is a dairy product that consists of half cream half milk.

  6. #
    Izzy @ She Likes Food — March 3, 2015 at 7:11 pm

    Ohhh, this looks so decedent and delicious! Now I’m wishing I had a big bowl of ice cream so I could have an excuse to eat a bunch of this! Or I co just use a spoon! I recently discovered your blog and I’m so excited to meet a fellow AZ food blogger! I’m down in Tucson πŸ™‚ I’m guessing I will be ice cream season real soon!

  7. #
    Jessica — February 27, 2015 at 11:58 am

    Oh, I love me some good chocolate sauce! Especially if it’s homemade, which I think is always better than store-bought. This looks decadent!

  8. #
    Phoebe @Feed Me Phoebe — February 26, 2015 at 7:58 pm

    Love the fudgy-ness of the chocolate sauce! Yum!

  9. #
    Ella — February 26, 2015 at 1:04 am

    Can this sauce and the caramel sauce be used for coating apples. for caramel apples?
    does it harden?

    Thank you

  10. #
    Sammie — February 25, 2015 at 12:37 pm

    Oooooh this fudgey, chocolate sauce looks delish and I love the fact that you can store it in the fridge. Definitely going to give this a go. Thank you for posting such a scrumptious recipe. Sammie

  11. #
    Gaby — February 25, 2015 at 9:50 am

    Oh wow Tessa! This sauce looks delicious, so rich and fudgy!

  12. #
    Peggie — February 25, 2015 at 6:18 am

    As soon as it warms up 60 more degrees, I’m going to make this!

  13. #
    Melanie @ Carmel Moments — February 25, 2015 at 5:37 am

    I can only imagine how good this must be. I stopped buying what’s in the store to steer clear of HFCS and of course homemade is so much better! What a treat for the kids since it doesn’t happen very often.

    Perfect pictures.

    Happy Wednesday!

  14. #
    Mandy — February 25, 2015 at 3:37 am

    Sub for half and half???

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