The ingredients are
1 ½ cups heavy cream
16 ounces semisweet chocolatec hopped fine
⅓ cup corn syrup
1 teaspoon vanilla extract
I’ve been making this recipe for decades . The copy I use was printed on 3/25/2005-I make it every year for husband’s birthday. Initially I made it with a a significant amount of milk chocolate. That made it tricky to get an acceptable consistency, but husband liked it sweet. I have gradually reduced the amount of milk chocolate, but this year I couldn’t find any milk chocolate at all! I have 64 percent “semi sweet” from Guitard in SF.
Is there a way to add a bit more sweetness? I have some Ghirardelli white chocolate with a best by February 2019 date, and some Hershey’s milk chocolate chips. And of course granulated and powdered sugar, corn syrup.
You warm the heavy cream, pour it over chopped chocolate, leave for few minutes, add corn syrup and vanilla, then stir until blended. Then you stir every 30 minutes or so until its the right consistency.
Will that melt granulated sugar? How do you make yours?
I find that perfect consistency happens in a tiny window, especially when it’s mostly semisweet chocolate.
I am about to toss the white chocolate, so why not? It is cocoa butter and sugar, right?
I never use corn syrup - I think it’s for glossiness?
And to answer your qs about the sugar (for another time) - you could add it to the cream when you heat it. I just do all that in the microwave (chocolate, topped with cream, 30s bursts with stirring in between).