Anyone spending time in the kitchen realizes that sometimes good foods go bad. But we have some answers for you if you’re wondering when does chocolate syrup go bad?
So you’re working your way down the ingredients list and see that chocolate syrup is needed.
After looking around the kitchen, you found a bottle of dark chocolate syrup in the pantry and realized that the syrup you had may be past its peak.
Does chocolate syrup expire even if the bottle is sitting on the bottom shelf of your pantry for a long time? How long does chocolate syrup last?
You might stumble upon these questions while grabbing that chocolate sauce out of the pantry.
SPOILER: Well, the short answer is yes.
Generally, unopened chocolate syrup that’s commercially bottled is at its best quality for up to 12 months.
The shelf life of chocolate syrup varies such as best-before date, storage conditions, and storage method you use.
But this doesn’t mean that the chocolate won’t go bad.
Read on for everything you need to know about chocolate syrup and food safety so you can make the most of the delicious topping you’ve got in the fridge.
And if you end up having to toss out your container of chocolate syrup, jump to the recipe to see our authentic, homemade chocolate syrup recipe that is ready in 10 minutes with just a few ingredients you may already have on hand!
As mentioned, the product lasts differently depending on its brand, best-before date, storage condition, and storage method.
For store-bought, unopened chocolate syrup stored in the pantry, it typically lasts for a year or two after the date on the package.
For best flavor, use the syrup in your recipes during the first 12 months.
For opened chocolate syrup bottles, it’s best to store them in the refrigerator to retain the taste and consistency of the chocolate.
Consume the product for a year and keep it refrigerated at all times.
Now let’s tackle homemade chocolate syrup.
Of course, your homemade syrup won’t go bad in a few or weeks thanks to cocoa powder and sugar as these ingredients have a long shelf life.
But keep in mind that it only lasts for two to three months in the fridge since it isn’t made with preservatives like those store-bought ones.
The table below provides a detailed breakdown of the shelf life of chocolate syrup, based on its storage condition and storage method.
|In the fridge||In the pantry|
|Unopened chocolate syrup (commercially sold)||up to two years|
|Opened chocolate syrup (commercially sold)||up to a year|
|Homemade chocolate syrup||two to three months|
How to store chocolate syrup
The way you pick to store your chocolate syrup depends on whether or not the bottle is open and if it’s store-bought or homemade.
It’s always a good idea to store unopened chocolate syrup (commercially sold) in a dry and dark place like your pantry or kitchen pantry. Make sure to keep it away from direct sunlight, though, as this can affect the quality of the chocolate
On the other hand, the best place to keep opened (store-bought) and homemade chocolate syrup fresh is in the refrigerator as this prevents mold growth in the product.
Does chocolate syrup go bad?
If you’re wondering if your bottles of chocolate syrup go bad, unfortunately, yes it does just like corn syrup and other types of syrups in the grocery store.
Chocolate syrup, though, generally has a long shelf life, especially those commercially-made ones.
With a proper storage method, you’ll be able to enjoy it for up to two years.
Just be sure to store store-bought chocolate syrup in a pantry away from direct sunlight.
Opened and homemade syrup should be stored in the refrigerator.
Always remember to close it tightly to keep out moisture and other contaminants.
If you successfully store it this way, your syrup should last for a year.
Should I refrigerate chocolate syrup?
The precise answer is it depends on the product’s condition.
It’s advisable that chocolate syrup should be stored in a cool, dark and dry place unless you already open the container or it’s homemade.
An unopened bottle of chocolate syrup can last for up to two years at normal room temperature while homemade and opened ones are consumable within a year.
When you buy Hershey’s chocolate syrup, the manufacturer recommends that you “refrigerate after opening,” meaning you need to place the product in the refrigerator immediately after opening it.
Can I freeze chocolate syrup?
Yes, you can freeze chocolate whether in an airtight container or freezer cubes but I suggest not freezing chocolate syrup (store-bought) because its texture changes once you put them in the freezer—they will feel thick and grainy.
If you freeze homemade chocolate syrup, you will notice that the sugar will crystallize and the syrup will become thick and grainy as well.
You can bring it back to its smooth consistency by heating the frozen chocolate syrup on a double boiler with milk or hot water.
How can you tell if the chocolate syrup has gone bad
While depending on the kind of chocolate syrup you’re using and the storage you’re applying to them, the time it takes to go bad may differ.
There are two ways of checking if the chocolate syrup has gone bad.
If you can find some of these factors, it’s possible that your syrup is salvageable if consumed quickly or especially when it’s a day or two after its best-before date.
But any more than that you should avoid taking a chance as this can lead to food poisoning.
Take note also that products could have gone bad even before their best-before date.
It may be because of a problem with the manufacturing process or you just simply got a faulty batch.
If you’re confused about whether your chocolate syrup is already bad or not, check for any one of these factors.
The best way to identify whether your chocolate syrup is still good to consume is by checking its general appearance.
Expired chocolate syrup often becomes hard and has a thick consistency with a dark hue.
Another sign that the chocolate syrup has gone bad is the growth of mold in the product.
If you spot these visual signs, throw that moldy syrup out immediately to avoid any health risk!
The next thing to look out for when determining the quality of your chocolate syrup is its scent.
When you open a new bottle of chocolate syrup, the product doesn’t smell anything.
But when it starts to go rancid, this scent changes and becomes foul and off.
The bottom line
Rich, sweet, and luscious, chocolate syrup is just like those chocolate products we reach for on the regular.
It’s the most picked topping among chicken (and adults) for sweet treats like chocolate bars, vanilla ice cream, or you can use it as a substitute for pancake syrup in the morning.
But like its cousins, corn syrup and coffee syrup, it can go bad.
But don’t be sad!
You can safely make that chocolate syrup last with the right storage method.
Make sure your commercially-made or homemade syrup goes into your fridge as soon as possible after you open it.
Once it’s in there, don’t open it until you need it and don’t leave it out at room temp.
You can also reduce contamination of the syrup by making sure you use a clean spoon when spooning the chocolate out of the container.
While it may be tempting, don’t put your mouth on the opening to drink the chocolate from the spout, either. 😀
- 1 c good quality unsweetened cocoa powder
- 1 c granulated (table) sugar
- 1 c cold water
- 1/2 t kosher salt (or table salt to taste)
- 1 t pure vanilla extract
- Combine the cocoa powder and sugar in a small to medium saucepan, stirring slowly, then add the salt and water.
- Keep stirring and cook over medium heat until it comes to a gentle boil.
- Let boil for about 30 seconds then remove from heat.
- Add the vanilla, stir.
- Store in a glass jar in the fridge.
To make sugar free, use 3/4 t Stevia powder dissolved in 1/2 cup of water instead of the granulated sugar.