Mexican Chocolate Sauce

Mexican Chocolate Sauce

Ingredients:
candies, semisweet chocolate
butter, without salt
syrups, corn, light
cream, fluid, heavy whipping
spices, cinnamon, ground

Directions:
Combine chocolate, butter and corn syrup in top of double boiler, over medium heat.
Stir until chocolate is nearly melted; turn heat to low.
Add cream and continue stirring until smooth.
Add 1/2 t. cinnamon; add more to taste if desired.
Cool slightly (or to room temp) to serve.
Remaining sauce may be refrigerated up to a month and reheated on low in microwave or in double boiler.
Enjoy!