|6 ounces||Semisweet chocolate|
|½ cup||Light corn syrup|
|¼ cup||Half and half or cream|
|1 tablespoon||Unsalted butter|
|½ teaspoon||Vanilla extract|
Coarsely chop the chocolate, then melt it over hot water in the top of a doubler boiler along with the syrup. Mix well, and add half-and-half. Blend well, and stir in the butter. Remove pan from heat and add vanilla and mix.
Serve warm or allow to cool and refrigerate.
Makes about 1½ cups
Recipe By : Lee Bailey Country Desserts
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