To reheat, microwave the sauce in a small cup for 30 seconds at a time, stirring between each heating, until smooth.
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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