Gooey Hot Fudge Sauce

2 C. (12 oz.) semisweet chocolate chips
2 T. butter
1/2 C. half-and-half
1 T. corn syrup
1/8 t. salt
1/2 t. vanilla extract

Melt chocolate and butter with half-and-half, corn syrup and salt in heavy 2-quart saucepan over low heat, stirring until smooth. Remove from heat; let stand 10 minutes. Stir in vanilla.

Pour into clean glass jars and seal tightly. Store up to 6 months in refrigerator. Reheat sauce in double-boiler over hot (not boiling) water before serving, if desired.

Makes about 1 1/2 cups sauce.