Homemade Chocolate Syrup for Canning

Posted January 2, 2017 by Lauren Dibble in Recipes / 10 Comments

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Homemade Chocolate Syrup For Canning
Homemade Chocolate Syrup For Canning

Homesteading is often about making or creating what you could otherwise buy in a store. Why do we put in this extra effort when it would be much simpler to drive to the store and pick up a bottle? Because there’s a pride in accomplishment, because we can control exactly what goes into our food, because by making it ourselves, we’re proclaiming to the world, I CAN!

Everyone has their own reasons for homesteading. Personally, I feel like the food-world, the large corporations, the faceless giants behind our consumer economy do not have our best interests at heart. In fact, I feel like they couldn’t care less about us. I feel like there’s a monetary war between “them” and “us”, and we vote for what we want in our lives with every penny we spend. If I spend $3 to make something from scratch, at home, then I’m voting for my family, my own ability, my homestead. If I spend $3 on a quick fix, fast food, pre-made meals, then I’m voting for a cheap, fast, careless world.

But enough of my soapbox. Something about the cold dark Winter mornings makes me tough and combative. But now only something much sweeter! (Cue “and now for something completely different” from Monty Python).

Chocolate syrup. A staple in my household. We don’t do a lot of sweets, but I’m not sure we could do without chocolate syrup. Between milkshakes, chocolate milk, icecream, heck, even drizzled over my Grandma’s banana nut bread.

Check out the ingredients of Hersey’s Chocolate Syrup to my homemade chocolate syrup:

Hersey’s Chocolate Syrup vs. Homemade Chocolate Syrup

Hersey’s

Homemade

 High Fructose Corn Syrup

 Sugar

 Corn Syrup

 Water

 Water

 Cocoa

 Cocoa

 Light Corn Syrup

 Sugar

 Vanilla Extract

 Potassium Sorbate

 Salt

 Salt

 Mono- and Diglycerides

 Xanthan Gum

 Polysorbate 60

 Vanillin, Artificial Flavor

I don’t know about you, but the one on the right looks better to me. So onto what you came here for:

Ingredients

UPDATE: For a non-GMO corn syrup, check out this one by Good Food Inc. (Thank you commentators Susan and Carol for bringing this to my attention)

Cooking Instructions

Chocolate Sauce with Whisk
Chocolate Sauce with Whisk
  1. In a small pot, combine water and sugar over medium heat until it reaches a boil.
  2. Whisking vigorously, mix in cocoa, vanilla, salt and corn syrup until combined.
  3. Simmer for another 15 minutes or so over medium heat until it reduces and thickens enough to coat the back of a spoon.

Canning Instructions

UPDATE: While I have seen this recipe or similar recipes all over the internet, the National Center for Home Food Preservation does NOT recommend canning chocolate sauce. It is a low acid food, which should be pressure canned. Unfortunately, however, there are no tested recipes for pressure canning chocolate cause.

I have had no issues canning this sauce, but to prevent others from possible Botulism poisoning, I am removing the canning instructions. My recommendation is to store the sauce in the fridge and use it within a month. I apologize for any confusion!

There is a recipe in the Ball canning guide that makes a chocolate raspberry sauce that you’re able to water bath can. The raspberries increase the acidity enough to make it safe. I’ll be making that recipe soon and posting it.

This recipe makes 4 half-pint jars of syrup

 

Chocoalte Sauce
Chocolate Sauce

homemade chocolate syrup

 

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10 responses to “Homemade Chocolate Syrup for Canning

  1. Donna Kauffman

    Thanks so much for this recipe! I’ve been wanting one for Chocolate syrup. About how many jars and what size, does this recipe make? Also can it be doubled?
    Thank you,
    Donna

    • Lauren Dibble

      Great question! It makes about 4 half-pint cans, with a little left over for you 😉 And yes! It can be easily doubled! Try it out and let me know what you think. I’m eager for feedback!

    • Lauren Dibble

      Becky – thank you so much for your comment. After a lot of research, I’ve discovered there is no chocolate sauce recipe that IS safe to can! I simply assumed with the amount of sugar that it would create an inhospitable environment for Botulism, but I was wrong. I have edited the post and removed the canning instructions. Thank you again for letting me know!

  2. Sheryl Olmsted

    Sounds great! I also use their special dark syrup. It’s richer and had a bolder flavor. What would I use for cocoa for this?

    • Lauren Dibble

      Hi Sheryl! The last batch of sauce I made I used dark chocolate cocoa and the results were amazing. It was incredibly rich and velvety. I used the same amount as regular cocoa. Try it out and let me know how you like it!

  3. Donna Kauffman

    Would it be safe to pressure can it? If so, do you think the recipe could be doubled, for the sake of time and running the canner?
    Thank you! I’m definitely going to try this recipe.
    Donna

    • Lauren Dibble

      Hi Donna! It could absolutely be doubled. And I’ve scoured the forums, but everything I’ve found says that it’s not safe to can at all. You might try freezing it, but I’m not sure the consistency would remain. Good luck!

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