Chocolate-Raspberry Plunge

• 23 cup light corn syrup
• 12 cup heavy whipping cream
• 1 (8 ounce) package semisweet baking chocolate
• 14 cup seedless raspberry jam

1. Microwave corn syrup & whipping cream in a large mocrowaveable bowl on HIGH for 1 1/2 minutes or until mixture comes to a boil.
2. Remove from microwave, add chocolate & respberry jam & stir until completely melted.
3. Best served warm.

light corn syrup, heavy whipping cream, chocolate, seedless raspberry jam

Taken from www.food.com/recipe/chocolate-raspberry-plunge-211241 (may not work)