Prep 20 mins
Cook 15 mins
Source: "Gourmet" June, 1993
- 2 ounces unsweetened chocolate, chopped fine
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 3⁄4 cup heavy cream
- 1 cup sugar
- 2 teaspoons vanilla
- 1⁄8 teaspoon salt
- In a heavy saucepan melt the chocolate with the butter and the corn syrup over moderately low heat, stirring.
- Add the cream and the sugar and cook the mixture, stirring, until the sugar is dissolved.
- Bring the mixture to a boil over moderate heat and boil it, without stirring, for 8 minutes.
- Remove the pan from the heat and stir in the vanilla and the salt.
- Serve the sauce hot over ice cream.
- The sauce keeps, covered and chilled, for 1 month.
- Let the sauce cool completely before covering it; any condensation will make it grainy.
- Reheat the sauce, uncovered, in a double boiler.
Yummy and very easy to put together quickly. Made and served with vanilla bean ice cream as a last minute dessert. The sauce thickens and gets chewy as it cools on the ice cream. Cooled completely before covering and the sauce did not become grainy when stored in the fridge. Great recipe, thanks for sharing!