Ingredients & Directions
2 c (12oz) Semisweet Chocolate
Chips
2 tb Butter
1/2 c Half-and-half
1 tb Corn syrup
1/8 ts Salt
1/2 ts Vanilla extract
From: Francine Boucher fboucher@sympatico.ca
Date: Tue, 21 May 1996 15:22:14 -0500
Melt chocolate and butter with half-and-half, corn syrup and salt in heavy
2-quart saucepan over low heat, stirring until smooth. Remove from heat;
let stand 10 minutes. Stir in vanilla. Serve warm or pour into clean glass
jars and seal tightly. Store up to 6 months in refrigerator. Reheat sauce
in double-boiler over hot (not boiling) water before serving, if desired.
Makes about 1 1/2 cups of sauce.
Yields
1 Servings
