1/4 c. milk chocolate chips
2 tbsp. light corn syrup
2 tbsp. water
1/4 tsp. vanilla
1/2 whipping cream
2 c. milk

In a double boiler heat chips, corn syrup and water over low heat, stirring constantly until mixture is smooth. Stir in vanilla and refrigerate. Whip cream until stiff and gradually add chilled chocolate. Continue to beat until mounds form when mixture dropped from spoon. Refrigerate until ready to serve. Heat milk, but do not boil. Half fill 4 cups with cream mixture and pour warm milk over each. Stir and serve at once.