Glossy and smooth, this uncomplicated sauce takes no time to whip up. You'll have extra for making more sundaes later, or even chocolate milk (the sauce keeps, covered and refrigerated, for up to a week). Prep and Cook Time: 10 minutes.

Recipe by Sunset June 2007


Recipe Summary

Makes about 2 cups (serving size: 2 tablespoons)


Ingredient Checklist


Instructions Checklist
  • Put cream and corn syrup in a small saucepan, stir, and bring to a boil over medium-high heat, stirring occasionally.

  • Remove saucepan from heat and whisk in chocolate. (If making ahead, let cool and refrigerate for up to a week, covered with plastic wrap. Reheat on cooktop over low heat or in a glass bowl in the microwave, stirring every 20 seconds.)

  • Note: Nutritional analysis is per 2-tablespoon serving.

Nutrition Facts

140 calories; calories from fat 67%; protein 1.3g; fat 10g; saturated fat 6g; carbohydrates 14g; fiber 0.3g; sodium 19mg; cholesterol 20mg.