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1 cup heavy cream
In a medium saucepan over medium heat, bring the cream and corn syrup to a boil.
Remove from heat and whisk in the chocolate until melted. Stir in the vanilla.
Pour into jar and cool completely before covering or refrigerating [otherwise the sauce will become granular].
Keeps up to 1 month in the refrigerator.
Posted by Faygie
Nutritional Info Per Serving: N/A
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons vanilla