Fudgy Chocolate Sauce
Source: Lee Bailey Country Desserts
Makes about 1 1/2 cups

6 ounces semisweet chocolate
1/2 cup light corn syrup
1/4 cup half and half or cream
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract

Coarsely chop the chocolate, then melt it over hot water in the top of a double boiler along with the syrup. Mix well, and add half-and-half. Blend well, and stir in the butter. Remove pan from heat and add vanilla and mix. Serve warm or allow to cool and refrigerate.