Cocoa Syrup

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I followed the recipe, except that I used Lyle's Golden Syrup instead of corn syrup. I used Valhrona cocoa.

The syrup is rich and smooth and very chocolately. Great recipe!

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This syrup is fabulous! I used brown rice syrup instead of the corn syrup. Then I used some nice high quality high fat cocoa powder for a great dark chocolate flavor. This is great since my daughter only likes dark chocolate. Was the best chocolate milk I've ever had.

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I'll never buy store bought syrup again. Be careful to fully dissolve the sugar or else it will turn out grainy but the flavor is wonderful and you can use as high quality cocoa as you want!

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Fantastic!
I use REAL vanilla, and a Dutch-natural blend cocoa.
HINT
Don't be in a hurry.
I put this on the stove covered on low(stirring occasionally till just boiling, then stir in the vanilla and turn off the burner, let it cool a bit before putting in a jug.
I have never had a failed or bad batch.

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I attempted this recipe as a stand-in for the Hershey's chocolate syrup my son won't drink milk without. It is a perfect substitute: it's cheaper than buying the commercially prepared product, and eschews the high-fructose corn syrup and other chemicals in the supermarket variety. I used Hershey's Special Dark cocoa and turned out a silky, rich chocolate syrup. Highly recommend.

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I made this the first time with a dutch cocoa that I found at the store and it was okay. I made this again with Pernigotti cocoa and a really good Madagascar bourbon vanilla extract and the difference is night and day. The bitter aftertaste that I dont really care for in dark chocolate was gone and this was smooth as silk on the tongue. I had to walk away because I kept licking the spoon.

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Those who had a chalky taste must have done something wrong. This syrup is GREAT!!!!

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I made this recipe several months ago and was disappointed with the chalky taste. I assumed that's what you get with a homemade chocolate syrup and resigned to the fact that it's better than consuming the who-knows-what that's in commercial brands. I decided to try a different recipe today and it was much better. It called for heating the cocoa powder (regular, not Dutch process with water then adding the sugar when the mixture is slightly heated. Stir to combine, boil for 3 minutes, then add salt and vanilla (no corn syrup. I was pleasantly surprised when it had no chalky taste. That's my new go-to.

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This is REAL chocolate syrup! Read the list of ingredients on the most popular brand in the supermarket (rhymes with a city in Pennsylvania. You will find no chocolate or other cacao product there--it's all fake! Make your own, and its better and cheaper. Thanks Alton.

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As usual, another perfect recipe from Alton! I used 3 or 4 other recipes before finding this one and they were either too thick or too thin. Alton's recipe is the perfect consistency and I use it for iced mocha's like "LJK61" and for chocolate milk for my 2 year old. I halved the recipe because the full recipe is too much, but I will NEVER buy store bought chocolate syrup again!