CHOCOLATE DIP FOR COOKIES OR FRUIT

2/3 cup Karo light or Dark Corn Syrup

½ cup heavy or whipping cream

1 pkg. (8 oz.) semisweet chocolate

assorted fresh fruit or cookies, such as biscotti

In medium saucepan stir corn syrup and cream. Bring to boil over medium heat. Remove from heat. Add chocolate; stir until completely melted. Serve warm as a dip. Makes 1 ½ cups.