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


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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