I am not sure where my mother got this recipe, but homemade chocolate sauce was often available in her kitchen. The chocolate sauce was always poured over vanilla ice cream. Is there anything more delectable than melting vanilla ice cream with chocolate sauce? Sometimes I would construct a cake sundae (a name I later learned at the UNC Monogram Club) using applesauce cake as a base for the ice cream and chocolate sauce. Hershey’s chocolate syrup was also present in my mother’s kitchen, but even as a small child I could tell homemade chocolate sauce was much better.
1 tablespoons butter
2 ounces unsweetened chocolate
2 cups sugar
1 cup boiling water
1/3 cup light Karo syrup
pinch of salt
½ teaspoon vanilla
Melt chocolate and butter over very low heat watching constantly. Add boiling water and then the sugar and Karo. Stir and simmer for about 10 minutes or until the desired thickness. Add salt and vanilla.
Note: It is just as good using 4 ounces of bittersweet chocolate and only 1 cup of sugar, plus the other ingredients.