Chocolate Fudge Glaze

By michaelmeiner

Ingredients

• 1 cup heavy whipping cream
• 2 Tablespoons margarine -- cut into 2 pieces
• 3 Tablespoons light corn syrup
• 9 ounces semisweet chocolate chips
• 1/2 teaspoon vanilla

Details

Servings 1

Preparation

Step 1

In a medium saucepan, heat the cream, margarine, light corn syrup over low heat unti the cream is hot and margarine has melted. The mixture should form tiny bubbles and measure about 175 degrees. Do not let boil. Remove the pan from the heat, add the chocolate chips, and let them sit in the hot cream for about 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and all of the chocolate has melted.

Let it sit at room temperature just until it is thick enough to spread. To store it, pour the cooled sauce into a small bowl, cover, and refrigerate for up to 2 weeks.