(Each jar will hold up to 1 3/8 cups of sauce)
Hands-On Time: 15 minutes
Total Time: 45 minutes (includes cooling)
Makes 2 3/4 cups
Ingredients1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons pure vanilla extract
DirectionsIn 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.