No-Drip Chocolate Dip
(for cookies, fruit, cake chunks, etc..)

8 oz. unsweetened chocolate, chopped

1 (14 oz.) can sweetened condensed milk

2 T. light corn syrup

1/2 C. milk

1 t. vanilla

1/2 t. ground cinnamon

milk

In a  heavy medium saucepan melt chocolate over low heat, stirring constantly. Stir in the condensed milk & corn syrup till well combined. Gradually stir in the 1/2 C. milk until combined, then the vanilla & cinnamon. Serve warm, stirring in additional milk, as necessary to reach dipping consistency. Leftover dip may be stored, covered, in the frig up to 3 weeks. Makes 2 cups.

Make-ahead tip: Prepare as directed; cool slightly. Cover & refrigerate. To reheat, transfer to a  medium saucepan. Cook & stir over medium heat until smooth & heated through. Or, microwave on high power 35-60 seconds, stirring halfway through cooking time. Serve warm, stirring in additional milk, as necessary to reach dipping consistency. 

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