Making Chocolate syrup too thick

Chocolate syrup; I made chocolate syrup using monk fruit as my sweetener instead of sugar and as it cooled it was so thick like fudge. What went wrong?

Ellie Landau
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4 Comments

Lori T. August 25, 2020
Ah, yes, that does help. Corn syrup in candy making, or in this case a chocolate syrup acts to interfere with crystals forming, as well as adding shine and helping keep things fluid. You made a very nice fudge, rather than a chocolate syrup- by forgetting the corn syrup. When you are making candy, all the ingredients usually have a part to play- and leaving one out can change everything. Corn syrup gets a bad rap, thanks to HFCS- but it's a valuable invert sugar which has not been genetically or chemically meddled with, unlike the HFCS version. So you don't need to fear it as an ingredient- though like any sugar, there's only so much of it you should eat. Chocolate syrup, though- is worth the calories!
 
Ellie L. August 25, 2020
Thank you!!

That makes, but many of the reviews left the corn syrup out and turned amazing for them.

I love Food52! This community is just amazing!
 
Lori T. August 25, 2020
Not knowing what recipe you used, it's hard to say. I rather doubt it was anything to do with the monk fruit you used to sweeten it. More likely you just cooked it a bit too long, which reduced the liquid total.
 
Ellie L. August 25, 2020
Hi. Oh sorry, forgot to show the recipe:) From Alton Brown - Foodnetwork/Good eats:

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

That makes sense, cooking too long, and I left out the corn syrup.
I will just cook it less next time. When it was cooling I tasted the syrup and it was amazing!
 
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