- Yield: Makes about 2 1/3 cups
Source: Martha Stewart Living, July 2006
- 1 cup heavy cream
- 1/2 cup corn syrup
- 12 ounces semisweet chocolate, finely chopped
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Bring cream and corn syrup to a simmer in a medium saucepan over medium heat. Remove from heat, and whisk in chocolate, vanilla, and salt until smooth. Sauce can be refrigerated in an airtight container up to 1 week.