When too much syrup is incorporated into modeling chocolate, more warm, melted chocolate mus be gently worked into the initial batch. If the temperature of both is slightly warm it will be easiest to blend them together. Work a little of the sticky modeling chocolate into the melted chocolate, then add that mix back into the rest of the sticky modeling chocolate. Using some powdered sugar to help with the mixing may also help.
You need chocolate and corn syrup, the amount of syrup depends on what chocolate you use and how much. See the link below for step by step directions.
Molasses has a much, much stronger flavour than Karo (Dark Karo, that is, light Karo has a completely different flavour) but other than the taste of the final product, it should not effect the recipe much. Because of the flavour difference, though, I would cut the amount used by at least half, if not more, if I thought the recipe would still be OK.
1 tablespoon in a bottle
It is not known how much corn syrup costed in the 1920's. Today corn syrup cost around 3 dollars.
It can be, but it is always best to just stick to what the recipe calls for.
Yes, excessive consumption of Karo syrup can be harmful to a baby. It contains high levels of sugar, which can lead to obesity, dental issues, and other health problems. Additionally, Karo syrup should not be given to infants under one year old due to the risk of botulism, a rare but serious illness caused by bacteria that can thrive in syrup. Always consult with a pediatrician before introducing new foods to your baby's diet.
The amount of chocolate syrup you put into a mocha is preferential. For a single serving of about 12 ounces, there is usually about 2 tablespoons of chocolate syrup in the drink. If you want a stronger chocolate flavor, you can add more syrup, 1 teaspoon at a time, until the desired flavor is reached.
For an infant who is constipated, you can feed him 1 teaspoon of corn syrup in 4 ounces of cooled, boiled water. Do not add corn syrup to formula.
Hershey's claims 7mg per 2Tbsp.
In 2 tablespoons of Hershey syrup is 20g.
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.
1/2 a cup