1 C. semisweet chocolate chips ¼ cup corn syrup
¼ cup butter 1 ½ to 4 tsp. hot water
1. In 1-quart saucepan, heat chocolate chips, butter and corn syrup over low heat, stirring frequently, until chocolate chips are melted. Cool about 10 minutes.
2. Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup. Glazes one 10-inch angel food or chiffon cake or top of an 8- or 9-inch layer cake.
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