1

Combine the half-and-half, corn syrup, and salt in a heavy medium saucepan and set over medium-high heat. Bring just to a boil, whisking until smooth. Remove the saucepan from the heat. Whisk in the chocolate until melted and smooth.

2

Return the mixture to a boil, whisking constantly; boil about 1 minute. Remove the saucepan from the heat and whisk in the vanilla. Use immediately, or cool to room temperature. Transfer to a covered container; refrigerate up to 1 month. Gently reheat before serving. Yields 2 tablespoons per serving.