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Homemade Chocolate Syrup

(From Our August 2012 Newsletter - Grandma C.)

  • 1 pkg (approx 12 oz) semi-sweet chocolate chips

  • 2 tbsps corn syrup (light)

  • 2 tsp vanilla extract

  • 1 cup heavy cream
Combine cream and corn syrup in a medium saucepan and cook over medium to medium-high heat until it reaches a steady boil, stirring constantly.
Remove from heat and add chocolate chips, whisking until completely melted, then stir in vanilla.
Serve warm as a topping over ice cream or your favorite cake, or refrigerate and serve.
It will keep for a couple of weeks in the refrigerator.

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