1-cup heavy whipping cream
3/4-cup sugar
8 ounces unsweetened chocolate, finely chopped
1/3-cup corn syrup
1/4 cup unsalted butter
1 1/2 teaspoons vanilla extract
1/8-teaspoon salt
Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended.
Remove from heat; stir in vanilla and salt. Let cool to room temperature.
Transfer sauce to jars with tight-fitting lids. Store in refrigerator.
To serve, spoon sauce into a microwave-safe bowl, and microwave at HIGH for 20-second intervals or until pourable.
Yield: 2 1/2 cups
Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12
