# Canning Chocolate Syrup

- Servings: 5 pints
- Language: en

## Ingredients

- 6 1/2 cup white sugar
- 3 cup cocoa powder
- 3 cup water
- 6 tbsp corn syrup (optional)
- 6 tbsp honey (optional)
- 1/2 tsp salt
- 2 tbsp vanilla

## Instructions

1. Mix sugar and cocoa powder together in a large heavy stockpot.
2. Add water and your choice of corn syrup or honey to the mixture, stirring constantly.
3. Bring to a simmer or light boil over medium heat.
4. Add salt and vanilla, then bring back to a simmer or light boil.
5. Boil for 3 minutes while stirring constantly.
6. Fill jars, leaving 1/2 inch of headspace, and wipe rims clean.
7. Seal with flats and rings tightened to fingertip tight.
8. Water bath or steam can the jars for 15 minutes, adjusting for altitude.

## Equipment

- large heavy stockpot
- whisk
- jars
- canning funnel
- canning tongs

## Tips

- Use a large heavy stockpot as the syrup expands when boiling and can burn easily in thin-walled pans.
- Foam on top of the syrup will dissipate after sitting for a while.
- Syrup will thicken as it cools.
- Once opened, keep in the refrigerator for up to a year.
- Serve on homemade ice cream or use for chocolate milk.
- You can make this recipe without canning it, but cut the ingredients in half.

## Source

- Original video: https://www.facebook.com/share/v/1Dxmtj3t2N/
- Creator: Janel Tisinger-Ledkins
- Recipe page: https://www.cliprecipe.com/recipe/e71edf43-9476-4343-b50d-04f61d73cd76
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt