Yield
2 cups
Photo: Evan Sklar

How to Make It

In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla.

Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps up to 1 month in the refrigerator.

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