Hot Fudge Sauce
Source: Everyday Food, July/August 2003
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 12 ounces finely chopped semisweet chocolate
In a medium saucepan over medium heat, bring cream and corn syrup just to a boil, stirring, until syrup has liquefied, about 2 minutes. Remove from heat; whisk in chocolate until melted. Serve hot.