|Semisweet chocolate bits||6 Ounce (1 Package)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Half and half||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
In a heavy 2-quart saucepan over low heat, melt the chocolate with the corn syrup, stirring constantly.
Remove the pan from the heat, and stir in the half-and-half, butter, and vanilla.
Serve warm over ice cream, pound cake, or angel food cake.