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Makes about 2 cups
3 tbs butter
4 ounces unsweetened chocolate
2/3 cup boiling water
1/4 cup light corn syrup
1 cup sugar
pinch salt
2 tsp. vanilla
1. Melt the chocolate and butter in heavy pot over very low heat.
2. Stir in the boiling water with whisk until it is smooth.
3. Whisk in syrup, sugar, and salt.
4. Cook and stir until sauce is smooth and glossy. Remove from heat and stir in vanilla.
Serve the sauce hot over just about anything--ice cream, plain cake--or as a dip for orange sections, apple wedges, chunks of banana.
Refrigerate any unused sauce. To serve again: reheat over very low heat. You may need to stir in a tbs. or so of hot water to make the sauce smooth. Keeps at least 2 months in the refrigerator.
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