Fudge Sauce

• 2/3 cup whipping cream
• 2 tablespoons light corn syrup
• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1. Bring cream and corn syrup to simmer in medium saucepan.
2. Remove from heat.
3. Add chocolate and whisk until melted and smooth.
4. (Can be made 3 days ahead.
5. Refrigerate.
6. Rewarm sauce over low heat until lukewarm, stirring frequently.)

whipping cream, light corn syrup, bittersweet

Taken from www.epicurious.com/recipes/food/views/fudge-sauce-100489 (may not work)