Makes 2 3/4 cups
light corn syrup
semisweet or bittersweet chocolate, chopped
pure vanilla extract
- In a medium saucepan, combine the cream and corn syrup; bring to a boil.
- Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.
- Refrigerate in an airtight container for up to 1 month.