Cocoa Syrup

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Awesome. My daugther loves this stuff. Since chocolate syrup is a multi-tasker it's a good thing.

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This is a GREAT recipe!!! I used a combo of Trader Joe's cocoa and Hershey's special dark cocoa and it is the best sauce recipe I've tried, and I've tried many!!! I actually made a peppermint simple syrup first (just added peppermints and melted them with less sugar - only used 1.5 cups in the water, then whisked in the cocoa and cooked only for a few minutes. Then added 2 Tbps vanilla! This makes the best peppermint hot chocolate.

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Really great stuff. Even after the positive reviews I was surprised at how good this was. I used Mexican Vanilla on my first go, this gave it a decidedly amaretto-ish flavor. I almost threw it away, but once I started putting it in mochas and on top of ice cream, the flavor difference did not matter. I halved the sugar, and omitted the corn syrup. Had both ready to go but upon tasting, it didn't need it. In fact, I figure it could use even less sugar on my next batch. I used Trader Joe's Cocoa Powder, which does not indicate that it's Dutch Processed. This particular powder does indicate that it has cocoa fat in it. It had an incredibly smooth finish, whether it was DP or not.

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This was awesome. I cooked it a little too long and it didn't mix with milk for chocolate milk very well b/c it was too thick. Going to try again and not let it cook so long. I also left out the corn syrup and added a little extra sugar and water to make up for it. My cocoa was natural processed, but I'm going to get dutch process and try it again as soon as possible! Yum.

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This is the best thing since the invention of the napkin. I'd rate it 10 stars but they only give me five to choose from (unfortunately I only see 4 stars, hope it registers 5 like I want it to..

You can't go wrong with this thick, great tasting, addictive treat. Thanks Alton, you're the best.

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I love using this recipe since it does not contain butter or cream which means it lasts a long time in the fridge. I use a glass pitcher with a tight fitting lid. I like to have it on hand for mocha's and ice cream.

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Fantastic recipe, but to be expected from Alton...Chocolate milk is like my best friend and this recipe just made my day...ohh and like cupcake mama says try using the skillet (used a pot and when the cocoa was added it boiled over! I think the skillet will prevent this from happening. A million times better tasting then Hershey syrup in the bottle...(I also recommend special dark cocoa it was amazing!

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Great recipe, but the corn syrup is totally unnecessary! I make it without the corn syrup and add a little extra vanilla. YUM! (Also, in the episode I believe Alton makes it in a skillet, not a pot. This makes it easier to incorporate the cocoa since there is more surface area in which to dissolve it.

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This syrup is just right. I use it exclusively to make chocolate milk, to save money and avoid high fructose corn syrup. Using Dutch-processed cocoa DOES make a noticeable difference vs. using "natural" cocoa, in a few important ways: it tastes less bitter and more how you'd expect chocolate milk to taste, and it dissolves faster in the milk. I've made this recipe both ways [using a little butter with the natural cocoa] and I definitely prefer the Dutch-processed. When used to make chocolate milk, it tastes similar to store-bought chocolate milk, except more "silky" and complex in flavor, and without the processed aftertaste. Totally worth the easy effort for those who go through a lot of chocolate milk like me!

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Thanks, Alton.