Ghirardelli Hot Fudge Sauce

Yield: 2 Cups

4 ounces (1 baking bar) Ghirardelli Bittersweet Chocolate,  broken into ¼-inch pieces
4 tablespoons butter, cut into chunks
1½ cups sugar
½ cup water
1/4 cup light corn syrup
1 teaspoon pure vanilla extract

In a heavy saucepan, combine the chocolate, butter,  sugar, water, and light corn syrup. Stir the mixture  continuously over medium heat until the chocolate and  butter have melted and the sugar has dissolved. When  the sauce comes to a boil, lower the heat and continue  boiling gently for 10 minutes. Remove the thickened  sauce from the heat and stir in the vanilla extract. Store  covered in the refrigerator.

To reheat, place in a small microwave-safe bowl.  Microwave on medium 6 to 8 minutes, stirring after the  first 3 minutes.

Source: Ghirardelli