Martha Stewart Living, July 2006
Yield Makes about 2 1/3 cups
- 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.
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