Light corn syrup gives this intense chocolate sauce a silky-smooth texture. Because corn syrup is about half as sweet as granulated sugar, it's necessary
to add a little of the latter to prevent the sauce from becoming too bitter. Although it's thin when taken off the stove, the sauce thickens as it chills. Store it in an airtight container in the refrigerator for up to 2 weeks.
1 cup light-colored corn syrup
3/4 cup Dutch process cocoa
1/2 cup water
1/4 cup sugar
1/4 cup evaporated fat-free milk
1/8 teaspoon salt
2 teaspoons vanilla extract
How to Make It
Combine first 6 ingredients in a small saucepan, stirring with a whisk until blended. Bring to a simmer over medium heat. Reduce heat; simmer 6 minutes, stirring occasionally. Remove from heat; stir in vanilla. Cover and chill.