Canned Chocolate Syrup

• total time: 18 minutes

Ingredients

A cherished family recipe passed down from my Great-Grandmother!

I hadn’t had homemade chocolate syrup in over 35 years. When my Grandmother passed away, I inherited her recipe box — and there it was! I finally made a triple batch on Sunday. It turned out beautifully and tasted absolutely delicious over ice cream. This rich, old-fashioned syrup is so much better than store-bought!

Ingredients (Single Batch – yields 1 quart)

4 cups sugar

1 cup Hershey’s Cocoa (or your favorite cocoa powder)

¼ teaspoon salt (sea salt works great)

2 cups water

2 teaspoons vanilla extract

Directions

In a large heavy-bottomed pot, combine the sugar, cocoa, salt, and water.

Cook over medium heat, stirring constantly, until all the sugar and cocoa are fully dissolved.

Bring the mixture to a boil. Boil for 3 minutes while continuing to stir. (Use a big pot — the sauce expands a lot!)

Remove from heat and stir in the 2 teaspoons of vanilla extract.

Immediately ladle the hot syrup into clean, hot jars, leaving ½ inch headspace.

Wipe rims clean, apply lids and rings fingertip tight.

Processing

Water Bath Canning: Process for 15 minutes.

Adjust processing time for your altitude if needed.

Triple batch yield: 14 half-pints + 1 quart (the quart was stored in the fridge for immediate use).

Serving Suggestions

Drizzle over ice cream, pancakes, waffles, milkshakes, or use it to make chocolate milk. It’s rich, smooth, and full of that nostalgic homemade flavor!

Storage: Sealed jars are shelf-stable. Once opened, store in the refrigerator.

This is such a wonderful way to preserve a family tradition and stock your pantry with something truly special.