Fat Free Homemade Chocolate Syrup- 42 calories

Watch the Cooking Video Here

Watch the Cooking Video Here

Have you ever read the back of a Hershey Syrup bottle? It is full of preservatives, artificial flavors and thickening agents. Just think about this, thickening agents… perhaps if we want to lose weight, adding thickening agents into our bodies is not the best idea! How about preservatives, are we trying to mummify ourselves? Get back to real food and you can have the things you love without packing on the pounds.

Makes 2 cups-

1  1/2 cup Water

1  1/2 cup Sugar

1 cup Cocoa Powder

1/8 tsp Salt

1 tsp Vanilla Extract

In a medium saucepan heat the water, sugar, cocoa powder and salt on med-low whisking continuously until it gets thick about 10 minutes. Remove from heat, whisk in vanilla and pour into a mason jar.

Each Tablespoon has:

Calories: 42

Fat: 0

Fiber: 1

Protein: 0

Carbs: 11

Keep an eye out for posts containing this delicious chocolate sauce, tomorrow’s post for instance my Blended Mocha Cappuccino :)

32 thoughts on “Fat Free Homemade Chocolate Syrup- 42 calories

    • Hi Rick,

      Yeah, thickening agents GROSS!! Also in some Ice Creams and some Yogurts (not Greek).

      Thanks for reading, you can “follow” my blog and will get a recipe a day. Also coming up Cheesy Pretzel Dogs and Boston Cream Pie Parfaits YUM YUM!

      Happy Cooking,

  1. Pingback: Blended Mocha Cappuccino- 122 calories « Lose Weight by Eating!

  2. Pingback: Boston Cream Pie Parfait- 317 calories « Lose Weight by Eating!

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  4. You are a genius! This approach to nutrition is so rational and seems very do-able, I love it! I started with the chocolate syrup last night and it is perfect in my coffee this morning :) I’m thinking your pizza crust is next and I can’t wait. You have given me just the inspiration I needed to make some common sense, healthy changes for myself and my family~~Thank you!!

    • Thank you so much Dawn! Your kind words made my day!!! This blog has been a labor of love and I am so happy to see people who appreciate it so much!

      The pizza is to die for, I hope you love it too! I brag that I can make 3 pizzas for under $5 :)

      If you have any requests or questions send me a comment.

      Happy Cooking!

  5. do you think that if I sub’d splenda for the sugar that it would turn out the same? The reason is that my husband is diabetic and he uses Hershey’s syrup on everything! If I could make a sugar free alternative that tasted even better that would be wonderful!

    • Splenda is chemicals, I highly recommend you go to your pantry and throw it all out, or donate it to a food bank. Try out Stevia in the Raw, it is all natural and just like Splenda no sugar. I use it when I bake for my diabetic father. I don’t know how it will come out but try making the Chocolate Syrup with Stevia in the Raw, maybe make a 1/2 batch the first time.

      **Please let me know how it comes out, you may help out another reader.**

      If it does not work make it to the recipe but add some water in so that you get MORE and the sugar content per tbsp will be less. At the very least it will be all natural vs the nasty Hershey’s chemical filled stuff.

      I am VERY passionate about these fake sugars and how bad they are for you. I understand that you have a special circumstance but please try to get rid of the fake nasty stuff and go all natural, you will see the weight will melt away. And that goes for diet sodas and “sugar free” processed (boxed) foods. If you and your hubby lose weight his diabetes may go away too :)

      Here is a post where I talk about Stevia and Sugar, I think you might find it interesting:



  6. Hi.
    I was just wondering if I could use a syrupy sweetener like rice syrup or agave. Do you think that would work? we try really hard to stay away from the white stuff:)
    Thanks for all your work and recipes.

    • I say try it, I don’t know how it will turn out but I can’t imagine it will be bad. I know you can also get maple sugar at health food stores and that would be my best guess on a substitute that would be close in consistency.

      I hope that helps, PLEASE let me know what you think I am really curious :)


  7. I just made this and am so happy. I absolutely loved it with a little almond milk. I only crave chocolate a certain time of the month and I was dying for something chocolate and this hit the spot. Their is no way this will last a month, because my husband and kids love it just as much as I do. Thank you.

  8. Just made this to be used for breakfast tommorow to try out the double chocolate oatmeal. Let me just say oh my goodness I could just eat this by itself spoonful after spoonful (not that I will). Although I did see your note previously saying splenda is chemicals not to use I have it in the home cant bring myself to throw it away just money sake (I will not be buying it again I assure you). Any who substituted half the sugar for the splenda and it still came out great. Thanks for the recipe.

  9. I was skeptical if I’d like this as well (even knowing there’s bad things about Hershey’s) But I made it anyways just to see. IT IS AWESOME! I thought it might be too thin at first, but its not. I let it sit overnight in the fridge, just tried it, and now I’m trying to figure out what else I can put it on:)

  10. Hey quick question, is it unsweetened cocao powder or just regular cocao powder. Love your blog, been following you for a while i been telling friends and family about your great recipes and waters! :)

  11. What kind of cocoa powder did you use? I have hersheys for baking but I tend not to like it in syrups and sauces. I haven’t been able to find a good cocoa powder!

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