- 1/4 cup butter, cubed
- 1 ounce unsweetened chocolate
- 1 cup sugar
- 1/3 cup half-and-half cream
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla extract
- Mint ice cream
- In a small saucepan, melt butter and chocolate over low heat. Add the sugar, cream and corn syrup; bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and stir in vanilla. Serve warm or cool over ice cream. Yield: about 1-2/3 cups chocolate sauce.
Originally published as Shamrock Sundaes in Taste of Home Meals in Minutes Calendar Annual 1996, p9
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