Recipe

Chocolate Sauce

  • Yield: 1 1/2 cups

Ingredients

  • 3/4 cup half-and-half
  • 1 tablespoon unsalted butter
  • 2 tablespoons light corn syrup
  • One 12-ounce bag semisweet chocolate chips
  • 1/4 teaspoon pure vanilla extract

Directions

  • Combine the half-and-half, butter, and corn syrup in a small, heavy saucepan over medium heat. Cook, stirring, until a thin paperlike skin appears on the top. Do not boil. Add the chocolate chips and vanilla and stir until the mixture is smooth. Remove from the heat and let cool.
  • The sauce can be refrigerated in an airtight container for several days, but it must be returned to room temperature before using.