Cocoa Syrup

How long will this keep in the refrigerator?

Delicious. I didn’t watch the video so don’t know if it matches the recipe (the way another reviewer said it didn’t), but it came out great — not at all grainy, but instead very smooth and easy to pour. The only thing I’d say is that it’s “dangerous” because it makes it very easy to chug 12 ounces of chocolate milk at a time, lol. And I personally wouldn’t put it in squeeze bottles as Alton Brown suggests, but rather a wide-mouth glass jar or anything that makes it easier to get at the leftovers (the syrup sticks to the sides of the bottle enough that you have to work to scrape it off). Great recipe. I made a Food Network account just so I could say thank you to Alton Brown and all the positive reviewers! Not the negative ones who use bizarre logic to tell you a recipe won’t work…!

I love this syrup. I initially made this for a dip for a fruit tray and it was a hit. Needs to be served at room temp though.  And next time I make it I’ll turn down the heat while I’m adding the cocoa (I used Hershey’s dark chocolate) so it won’t boil over while I’m whisking.  My question is… Can it be stored at room temp like honey is or does it need to be refrigerated?  (When it is cold it is SUPER thick)

So delicious! I only made 1/3 the recipe and only used 2/3 cup sugar. It turned out great! It was not too sweet. When poured some on top of ice cream it thickened up on the ice cream with just the right consistency. I did let it boil a bit before adding the cocoa so it would not be too watery. Since I did not add all the sugar called for. 1/3 of the recipe fit in a small jelly jar perfectly.

Absolutely delicious!  Perfect

‘‘Tis deliciousness

Great recipe. I do confess to modifying it with a stevia is blend for fewer sugars – diabetics in family. Thank you for having this online. The sugar free stuff at the store is terrible. Now we can have some good tasting syrup without adding lots of sugar. Also, don’t have corn syrup so I used agave. Works nicely.

I have always bought herseys syrup bc i dont like the flavor of the off-brands. I used hersheys dark chocolate cocoa powder (only one at my store that says Dutch Processed on the lable) so not cheap cocoa powder, but not expensive or gourmet.
WORKED PERFECTLY… i removed from heat and whisked after each 1/4c (made a half batch). NO grainy-ness, NO powder, NO crystalization. i didnt even have to strain.
poured syrup in a metal bowl n placed in bowl of ice water, stiring w spatula to cool off to use right away. so easy. so much better than store bought.

We have been making this for years and it’s better than the store syrups, and way cheaper as well. I make at least a quart at a time because we have a large family and it stores well in the fridge. We make it just as Alton does in the video and have never had any grainy or crystalline texture as other commenters have suggested, leading me to wonder if they have ever actually made the recipe. 5 stars all the way!

This is NOT the way I would go. The cocoa powder is always going to leave the final result with a grainy texture, no matter the quality of said powder. If you want a luxuriously smooth chocolate condiment, go with a sauce concoction. Use unsweetened, 70%+ cacao chocolate bars. Melt them in some water and sugar. Add a bit of butter and vanilla and you will have a smooth, chocolatey sauce that will go on anything. Stores in the fridge, re-heats easily.