Hot Fudge Fondue

Leftover hot fudge fondue can be stored in a covered container in the refrigerator for up to 3 weeks. Reheat to serve, whisking in additional cream if needed.

Yield: About 4 cups

Ingredients:

• 2 sticks (1 cup) butter
• 1 cup heavy cream
• ½ cup light corn syrup
• Pinch salt
• 1 pound (16 ounces) semisweet chocolate chips
• 1 tablespoon vanilla extract

1. Add the butter, cream, corn syrup, and salt to the slow cooker. Cover and cook on low for 1 hour. Uncover and stir with a silicone-coated whisk or heatproof spatula, cover, and cook for another hour. Uncover and stir or whisk until the sugar is completely dissolved.
2. Add the chocolate chips and vanilla. Stir or whisk until the chocolate is completely melted and incorporated into the fondue. Reduce the heat setting of the slow cooker to warm.