Chocolate Syrup With Light Corn Syrup
|Milk/Cream||2⁄3 Cup (10.67 tbs)|
|Sugar||2 Cup (32 tbs)|
|Unsweetened chocolate||2 Ounce, chopped (2 Squares)|
|Light corn syrup||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
Combine milk, sugar, chocolate, corn syrup, and butter in a saucepan and heat slowly, stirring until sugar is dissolved.
Wash down any sugar crystals.
Set candy thermometer in place.
Cook, stirring occasionally, until the temperature reaches 236°F (soft-ball stage).
Add a few grains salt and the extract; cool, without stirring, to lukewarm (about 110°F).
Beat until creamy and mixture starts to lose its shine.
Pour into buttered square pan and mark into squares.