1 1/2 cups heavy cream
1/4 cup light corn syrup
1 pound semi-sweet baking chocolate, coarsely chopped
1 tablespoon Roasted Saigon Cinnamon
1 teaspoon Vanilla Extract (pure)
1. Bring cream and corn syrup just to boil in medium saucepan on medium heat. Remove from heat. Add chocolate, roasted cinnamon and vanilla; stir until chocolate is melted and mixture is smooth. Pour into warm fondue pot.
2. Serve with cut-up fresh fruit, assorted cookies, pretzels, pound cake or angel food cake cubes, brownie bites, marshmallows, or crystallized citrus or ginger.