Homemade Chocolate Sauce Recipe - Perfect for Ice Cream! (2024)

FAQs

What's the difference between chocolate sauce and chocolate syrup? ›

Chocolate Syrup: made with just water – no additional fat like cream or butter. It's thinner in consistency than sauces and easily mixes into drinks. Chocolate Sauce: usually made with the addition of milk, cream, or butter. It's thicker in consistency.

If the sauce is too thick (and possibly looks slightly lumpy or oily) then it is likely that the sauce was over heated. This will cause the chocolate to seize and can make the sauce look thick and grainy and as you stir it may also start to look oily.

Freezing homemade chocolate syrup is just as easy as freezing the store-bought variety. You can use the same methods – pour it into a freezer-safe container or ice cube tray. The only difference is that homemade syrup doesn't contain high fructose corn syrup, so it will freeze more solidly than store-bought syrup.

A little simmering on low will result in the most amazing chocolate sauce that you can imagine. It will keep in the fridge for weeks, plus you can make it dairy free if you like by adding a vegan butter like Nutalex. The best thing is you can use it straight away or chill for use later on.

Classic Hershey's syrup is an iconic American treat and has been well-loved in home kitchens since it was first created in 1926. So the fact that this is our choice for the best chocolate syrup for making chocolate milk isn't surprising, really.

In general, cocoa powder contains a higher percentage of cocoa solids and less sugar compared to chocolate syrup/paste. Therefore, cocoa powder is generally considered to be healthier than chocolate syrup/paste because it has more antioxidants and less sugar.

Add Liquid

For a glossy sauce that won't harden, substances like water, cream, or milk can work. But beware, chocolate and water aren't the best of friends! Adding water directly to melted chocolate can make it seize, turning it into a grainy, stiff mess.

Chocolate is very sensitive to heat and melts at just above body temperature. But if it gets too hot then it will turn grainy or lumpy and the fats will start to separate out. Sometimes this can be corrected by adding some cream or water.

Avoid water contact: Water is the enemy of melting chocolate. Even a small amount can cause chocolate to seize up and become grainy and thick. Ensure your utensils are completely dry, and avoid using a lid when melting chocolate, as it can cause condensation to drip into the chocolate.

It's safe to store chocolate syrup in the pantry for two to three years. After it's opened, however, move the chocolate syrup to the refrigerator, where it should remain safe to consume for up to six months. Visible mold or separation or a rancid smell are all indicators of chocolate syrup that has spoiled.

Why is my homemade chocolate not hardening? ›

It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit. It could also be that the chocolate wasn't tempered, because untempered chocolate takes quite a bit longer to set.

If you keep chocolate syrup in the fridge instead of the pantry it can last up to half a year past its "best by" date.

Once your syrup reaches the refrigerator, you'll want to keep your eye — and nose — on your bottle. Much like opened maple syrup that hasn't been refrigerated, opened chocolate sauce can spoil.

Because NESQUIK syrup does not have high fructose corn syrup, refrigerating it will cause crystallization. For optimum quality, we recommend storing NESQUIK syrup at room temperature.

For sauces and Frozen Coffee Blends, the recommended shelf life is one year from the date of manufacture. For Puree Blends, the recommended shelf life is two years from the manufacture date.

Sauce is thicker like mocha, caramel drizzle, white chocolate, etc. Syrups are the thinner flavors like vanilla, raspberry, cinnamon dolce, etc. Sauces also tend to have a dairy base and are higher in sugar.

Do not substitute chocolate syrup for melted chocolate in any recipe. (Plus, let's be honest, the flavor of some of these ice cream toppings—especially those made mostly with high fructose corn syrup or corn syrup—isn't as rich.) The consistency is different and the results will be less than optimal.

The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.

Technically they are not the same as chocolate sauce usually is just made with chocolate and cream and chocolate syrup usually had corn syrup added to it. Chocolate sauce tends to be thicker while chocolate syrup is a little runnier and can form into crystal.