Yield: 1 cup
Measure | Ingredient |
---|---|
⅓ cup | Light Corn Syrup |
¼ cup | Water |
½ cup | Sugar |
¼ cup | Unsalted Butter |
6 ounces | Semisweet Chocolate Chips |
½ teaspoon | Vanilla Extract |
¼ teaspoon | Mint Extract |
Heat corn syrup in small saucepan to boiling; boil until thick, about 1 to 2 minutes. Remove from heat. Stir in water, stir until smooth.
Stir in sugar and butter; return to heat. Bring to boiling; boil 3 minutes, stirring constantly. Remove from heat. Add chocolate chips and beat until smooth. Stir in vanilla and mint extracts. Pour into clean hot jar; cover and cool. Store in refrigerator. To reheat, remove jar lid; place jar in small saucepan of simmering water. Stir sauce as it softens. Serve over ice cream, fruit or cake. If giving as a gift, attach reheat directions to the jar.
Recipe from "Family Circle" Magazine - December 1993 issue.