1/4 cup ( 1/2 stick) butter 1/2 cup heavy cream 1/2 cup water 3/4 teaspoon vanilla extract 3 tablespoons corn syrup Pinch salt 1 pound bittersweet or semisweet chocolate (chips or finely diced)

Step 1 In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat. Remove from heat. Stir (do not whisk) in the chocolate until melted and combined.

Step 2 This makes about 2 1/2 cups glaze, which will thicken as it cools. Rewarm slightly to thin, or stir in a little extra cream to reach the desired consistency. The glaze will keep, covered and refrigerated, for up to 1 week.

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