Chocolate Syrup

READY IN: 11mins
Recipe by cuisinebymae

Originally found this in an old Madame Benoit cookbook. Good over vanilla ice-cream, or for chocolate milkshakes.Also makes great chocolate milk.Add to milk, according to taste, with or without a couple scoops of vanilla ice-cream.

Top Review by Cindy Lynn

I made this twice as one of our Zaar Tag participants had tagged it and it turned out bitter. Upon comparing the recipe to one of my own, I suspected the ingredient 'corn syrup' was a different ingredient where Mae lived than here in the USA. Mae kindly provided a list of the ingredients on her corn syrup and I found that list comparable to 'industrial' corn syrups in the USA rather than consumer (home cooking) ingredient lists. Since my dad use to haul corn syrup to factories, he had given me a supply of 'industrial' corn syrup, which is extremely sweet compared to Karo corn syrup. As with the original tagger, using Karo, the syrup turned out very bitter, definitely not sweet, but I was able to modify it to turn it into fudge. When I used the 'industrial' version of corn syrup, it turned out so well we were eating it with a spoon! :-) The main difference between the two is that industrial corn syrup is almost entirely 'fructose', so anyone in the USA making this recipe will want to look for a liquid fructose (rather than powder) to use in this rather than Karo or its alternative brands. Mae, thank you for this learning experience and for finally giving me something I can use this 'corn syrup' in without it turning out overpoweringly sweet...before this, I had not been able to come up with good ratios for this intensely sweet product.

Ingredients Nutrition


  1. Combine water, corn syrup, cocoa, and salt.
  2. Bring to a boil over low heat, stirring often.
  3. Boil for 2 minutes.
  4. Remove from heat.
  5. Add butter and vanilla.
  6. Stir and cool.

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