1/3 cup granulated sugar
1/3 cup corn syrup
1/2 cup whipping cream
8 oz bittersweet chocolate, coarsely chopped
In small saucepan, bring sugar, 1/3 cup water and corn syrup to boil; cook, stirring, for 1 minute.
Meanwhile, in separate saucepan, bring cream to boil; remove from heat. Stir in chocolate until melted; blend in sugar syrup. Let cool. Sauce can be refrigerated in sirtight container for up to 1 week; bring to room temperature to serve.
Makes 2 cups.
PER TBSP
about 64 cal, 1 g pro, 4 g total fat (2 g sat. fat), 8 g carb, trace fibre, 5 mg chol, 4 mg sodium. % RDI: 1 % calcium, 4 % iron, 1 % vit A