Recipe information
Yield
makes 1 1/2 cups
Ingredients
1/4 cup light corn syrup
6 ounces semisweet chocolate, broken or cut into small pieces
3/4 cup heavy cream
Preparation
Step 1
In a small saucepan, combine the corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from the heat.
Step 2
Whisk in the heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container. (The sauce can be refrigerated for up to 3 weeks. To serve, warm over low heat or in the microwave.)
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
