Can chocolate syrup (and other syrups) be frozen?

What is it that makes vanilla ice cream rise to the next level of disbelief? The chocolate syrup. Who is milk’s best friend? The chocolate syrup. What is the best possible dressing for freshly picked strawberries? The chocolate syrup.

Chocolate syrup is the perfect solution to so many sweet treats that it makes sense to always have a supply on hand. And also an emergency reserve.

When it comes to food staples, reserve supplies are often kept in the freezer for long-term storage, which brings us to our main question of the day: Can chocolate syrup be frozen?

Well, technically yes, you can freeze chocolate syrup. Almost anything can be frozen. But not all chocolate syrups freeze the same, so the result will totally depend on the original source of your chocolate syrup.

What happens when chocolate syrup freezes

We have to talk about two types of chocolate syrup: homemade and store-bought.

If it’s Hershey’s chocolate syrup you have, there’s really no reason to freeze it. If you keep it in the fridge, it will last a good 18 months and maybe longer, thanks to the preservatives and gums used in the manufacturing process.

If you decide to put it in the freezer, it may end up with a tar-like consistency and may never go back to a smooth liquid.

Even if you thaw it and reheat it, it will likely have a grainy consistency and may be a bit lumpy. It is best to store it in the refrigerator, with a very clean lid that seals well.

Now, if you’ve made yourself a batch of homemade chocolate syrup with all-natural ingredients like cocoa powder, sugar, and maybe a little vanilla extract, freezing will have a whole different ending.

Before going any further, it’s important to clarify why you’re considering freezing your chocolate syrup.  Do you need it to create a layer of chocolate on your fruit or ice cream? Or do you want to store it for future use?

Freeze homemade chocolate syrup for future use

If you’ve made a large batch of syrup and want to make sure it doesn’t spoil, you can store it in the fridge for up to a month if it’s tightly sealed in an airtight container.

If you need to keep it longer, you can freeze or can it. Keep in mind that it will crystallize in the freezer and have a strange texture when you thaw it. In the case of homemade syrup, this can be fixed by heating it in a water bath and adding a little bit of the liquid while stirring until you get the perfect consistency.

If you’re skilled with a canner, chocolate syrup will keep fresh for up to a year if stored properly. You only need a water bath for the syrup, not pressure canning, so it’s a great option if you have more room in your pantry than in your freezer.

Harden the chocolate syrup for immediate consumption

If you want to go back to store-bought options, some brands create specialized chocolate syrups that are made to harden, often including the word “shell” in the product title.

You don’t actually have to freeze it to get the effect, it will just harden up after you pour it over your treat. Smuckers has a variety pack of chocolate couverture, chocolate dulce de leche, and caramel so you can mix it up at will.

If you want to make a syrup that hardens on top of fruit or ice cream, you’re better off using melting or dipping chocolate rather than traditional syrup. It is very simple:

• melt the chocolate
• Add a little cream or butter if you want a creamier taste
• dip your goodies
• Chill in the fridge.

You don’t really need to freeze it, as the chocolate hardens when it cools, but it becomes brittle if it freezes.

You can also mix the chocolate with a bit of coconut oil, as it will also harden upon cooling and will give a little hint of coconut flavor to your shell.

Chocolate syrup vs. chocolate sauce

Chocolate syrup and chocolate sauce are two very different things, so before you put anything in the freezer, it’s a good idea to know what you’re really dealing with. 

Chocolate syrup is usually a mixture of unsweetened cocoa powder, sugar (or corn syrup), and water, perhaps with a little vanilla extract in the mix.

Chocolate sauce, on the other hand, usually starts with bittersweet or semi-sweet chocolate, mixed with dairy or oils to make it creamier and thicker.

Either can have additives for flavoring, such as complementary liqueurs or syrups.

We have already discussed what happens when chocolate syrup freezes. Freezing the chocolate sauce is a different story.

You can absolutely freeze chocolate sauce, as long as you do it carefully. Freeze it in an airtight container with plastic wrap on the top to prevent it from crystallizing.

When you are going to use it, let it thaw first in the fridge and then heat it in a bain-marie. Mix it well to get it to the right consistency and be patient.

Chocolate syrup versus “other” syrups

Chocolate isn’t the only game in town when it comes to syrups.

Simple syrup is mostly used in drinks. It is essentially sugar dissolved in water, in equal parts. It keeps best in the fridge, but you can also keep it in the freezer. But don’t be surprised if it doesn’t freeze all the way. The high sugar content makes it difficult, but it will still keep longer without spoiling.

Maple syrup is one of the most common syrups in the world, and especially famous in Canada. Many connoisseurs claim that keeping it in the freezer maintains the best flavor, but it is not frozen due to its high sugar content. Pure maple syrup, if stored in an airtight container, will last almost forever without bacteria growing on it, whether it’s in your fridge, freezer, or cupboard.

Fruit syrups are almost the opposite. Even if they have a lot of sugar, they go bad pretty quickly. You can keep it in the fridge for a few days, or freeze it for several months. It will freeze solid and thaw almost exactly as it came in.

To make it yourself, you only need the fruit of your choice, sugar and water. The exact measurements will vary depending on the type of fruit, so you will have to search the internet to find out your specific preference. A general rule of thumb is 1 cup of fruit to 1/3 cup of water plus 2/3 cup of sugar.

Remove the seeds, stems and skin from the fruit and bring it to a boil with the sugar and water. Once the fruit is cooked, mash it well and continue to simmer until it turns into syrup. You can strain it for a thin, smooth syrup, or blend it for a thicker syrup.

Finally, store-bought corn syrups, pancake syrups, and caramel syrups are very stable, just like their cousins, chocolate syrups. They are made with a series of preservatives and gums that, in addition to the very high sugar content, keep them safe to eat for a long time. It’s always best to read the package directions, but you can usually store store-bought syrups in cupboards or in the fridge. They are not likely to freeze well.

Related questions

How long does dulce de leche last?

Depending on the quality of the dulce de leche, it can last between a week and a month. Ironically, the better the quality - that is, the fewer preservatives it has - the shorter its duration. Homemade dulce de leche with high-quality ingredients should be consumed within a week of its preparation.

If you bought it from the store and it has a collection of preservatives in the ingredients list, it will last quite a bit longer. For best results on all of your dulce de leche, store it in an airtight container in your fridge. You can freeze the dulce de leche but again, depending on the quality, it can be thawed with some interesting consistency changes.

Does caramel syrup go bad?

In the end, yes, almost all foods go bad over time once they are exposed to air and moisture. However, the candy will last a long time if stored in the fridge, being safe to eat even after years of proper storage.

However, the texture and consistency can change beyond your desire to eat it. If there’s no visible mold or bad odors, and a little separation doesn’t bother you, it should be fine to eat.

Is chocolate syrup bad for you?

There is no definitive answer to the question, because too much of anything can be bad for you. If you eat large amounts of store-bought processed chocolate syrup on a daily basis, then it will certainly have a negative effect on your health.

However, pure chocolate itself is incredibly rich in antioxidants, so eating a good quality syrup in moderation isn’t the worst thing you could munch on.