Chocolate syrup and chocolate sauce are two terms frequently used interchangeably. Both words relate to a pourable chocolate-flavored sauce, but have different consistencies and uses, discussed in brief below.
Technically, chocolate syrup is created with cocoa powder, sugar, water and a small amount of corn syrup or other stabilizers to help prevent it from hardening. With no added fat, it has a somewhat thin consistency similar texture to honey or maple syrup.
Chocolate syrup is commonly used as a topping for ice cream, cakes, and brownies and as a flavoring for milk, milkshakes, coffee, milk tea, and other beverages. Chocolate sauce, on the other hand, typically contains chocolate and some type of fat (milk, butter, cream, etc.).
It's made by heating chocolate, cream, and sugar together until the mixture becomes thick and creamy. It is thicker and more viscous than chocolate syrup. Some recipes use butter or corn syrup to help thicken and improve the texture of the sauce.
Chocolate sauce is a popular topping for many desserts, and it can also be used to fill pastries and other baked items. Depending on the recipe, chocolate syrup will also solidify and turn slightly thicker as it cools.
This means that some chocolate syrups may be a suitable dairy-free swap for chocolate sauce. However hot fudge has a richer consistency, comparable to ganache, and is usually created using milk, sugar, chocolate, butter, and vanilla extract. It has a rich and delicious flavor.
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