How do i make a regular chocolate syrup get solid

In Britain golden syrup is used in a lot of things, Lyle's brand is the one people know, though there are a few other minor brands. They tend to vary in thickness and strength of taste, but usually have fairly similar tastes. It is partially inverted sugar syrup, which has a fairly complicated chemical process to manufacture from byproducts of the refining industry. I doubt it's very easy at all to make at home.

Buy a whole tin, it is quite versatile, excellent in cakes and best of all on porridge.

Quick tip: If you need to add a large amount to a recipe which asks you to heat it, which is quite common, it is far easier to place the tin (with the lid off!) in the oven for a few minutes and carefully wearing gloves pour from the tin, as the heat makes it thinner and thus pourable. Same thing works for black treacle.

To thin your syrup, add more water to your syrup; it will become thinner without reducing sweetness that much. Then add a touch of artificial sweetener to restore any lost sweetness.

To strain your syrup, you can use multiple layers of cheesecloth, a fine chinois, or a coffee filter in the bottom of a strainer or small colander. Use a spatula, spoon, or ladle to help press the syrup through the filter. Using heated syrup will allow it to flow more readily through the filter, while still removing particles.