Saturday, November 14, 2015

Hot Fudge Sauce 2

1 cup heavy cream
2 tablespoon light corn syrup
12 oz semi-sweet chocolate
2 teaspoons vanilla
  • In a medium saucepan, combine the cream and corn syrup. Bring to a boil.
  • Remove from heat. Add the chocolate and whisk until melted.
  • Stir in vanilla.
  • Pour into a canning jar.
* To serve, warm in the microwave or a saucepan.
* Store in the refrigerator. Will keep for 2 weeks.

Image courtesy of Simon Howden at FreeDigitalPhotos.net

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