Ingredients
1 1/2
cups light corn syrup
3
ounces unsweetened baking chocolate, cut into pieces
1
tablespoon butter or stick margarine*
3/4
teaspoon vanilla
Preparation
Heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted; remove from heat.
Stir in butter and vanilla. Serve warm or cold. Store covered in refrigerator up to 10 days. Reheat slightly before serving if desired.
