I find this recipe necessary because most home-prepared syrup recipes rely on baker's chocolate or chocolate chips, and not only are those more expensive than cocoa powder, they add unnecessary fat. This recipe has little fat and yet won't granulate or set up in the fridge because of the corn syrup and xanthan gum.

I am not down on fat, but I don't see that it's necessary here; the xanthan gum in addition to helping avert crystallization adds a nice bit of unctuousness to the texture. This is really good on ice cream, which is what it was designed for.

Chocolate Syrup (cocoa powder base)

  • 2 C white sugar
  • 1 C cocoa powder
  • 1/2 tsp salt
  • 1/16 tsp Xanthan gum (seriously do not add too much)

​​​​​​​Stir dry ingredients thoroughly together in a saucepan, then add

  • 1.5 C water
  • 1 Tbs corn syrup

And bring to a boil, stirring occasionally, over medium heat and clip on a candy thermometer. Remove from heat when temperature passes 220F and let cool somewhat. To finish, Stir in: 

  • 1/2 tsp Vanilla extract

Then decant into a serving container, e.g. squeeze bottle or glass jar, whatever. Refrigerate. Will keep at least a week in the refrigerator without granulating.


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