Chocolate Syrup

Chocolate syrup is thinner than chocolate sauce and is generally used to make an Egg Cream , chocolate milk, or milk shakes. We also like to drizzle it over our Mint Parfait.

  • Yield: Makes 1 1/2 cups
Chocolate Syrup

Photography: Annna Williams

Source: Martha Stewart Living, July/August 1999


  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 4 ounces dark bittersweet chocolate, finely chopped
  • 1/2 teaspoon pure vanilla extract


  1. Combine sugar, corn syrup, and 1/4 cup hot water in a saucepan; bring to a boil over medium-high heat. Reduce to a simmer; cook until sugar dissolves, about 1 minute. Remove from heat; stir in chocolate until smooth. Stir in vanilla and 1/4 cup warm water. Serve, or store in a plastic airtight container, refrigerated, up to a week; warm before serving.


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