yes
Most chocolate syrup takes extremely low temperatures to freeze due to the preservatives added to it. Fudge and shell chocolate are much easier to freeze.
Syrup has a high concentration of sugars which make it difficult to freeze. The more contaminants added to water, the lower the freezing point. So if sugar is added to water ie syrup the freezing point is less than 0 oC. Depending on the concentration of the syrup will determine if it can be frozen in a domestic freezer ~ -18 oC.
No, in fact it will make it faster because Chocolate Syrup is think.
Corn syrup freezes, becomes solid at temperatures ranging from about 30.5oF to 320F. The temperature varies with the concentration of hydrolyzed lactose.
Maple syrup is made by boiling down maple tree sap to a consistency of syrup. If boiled too long, sugar crystals will form in the syrup. The sugar crystals will fall to the bottom of the syrup and promote the growth of even larger crystals.
Honey will freeze up the fastest because of the chemicals in honey the bond is packed up densely so it will freeze the fastest
Sure, it should work. The syrup may not harden all the way though.
Yep. They freeze alright. But if you leave them in to long, say for about 2 days at the most, they explode. Ahhahahah. No joke. I learned the hard way. So yep, they freeze. But the syrup inside them becomes wicked hard, just saying.
it takes about 6 hours
Because water is pure; solutes decrease the freezing point of solvents.
I tried it and it took over 2 weeks!