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Serving Size : 0
Preparation Time: 0:00
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2 tablespoons butter
1/2 cup heavy cream
4 tablespoons corn syrup
1 cup sugar
4 ounces unsweetened chocolate
1/2 cup boiling water
2 teaspoons vanilla

Melt the butter over low heat in a medium saucepan.
Blend in the heavy cream, corn syrup, sugar, and chocolate and stir over low heat until the sugar is almost dissolved.

Bring the mixture to a simmer, add the boiling water, and briefly blend the two mixtures. Cook over medium heat for 5 minutes without stirring.
Remove from the heat and let cool slightly. Add vanilla.

Yield: “1 1/2 cups”

Per Serving (excluding unknown items): 2236 Calories; 130g Fat (48.1% calories from fat); 14g Protein; 301g Carbohydrate; 17g Dietary Fiber; 225mg Cholesterol; 400mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 26 Fat; 17 1/2 Other Carbohydrates.

NOTES: The sauce hardens when spooned over ice cream. It becomes very thick when cooled. It may also be made in advance and refrigerated. To warm, set storage container in a pan of water over very low heat, stirring occasionally.

Another time make Lucinda’s Chocolate Sauce without the vanilla and divide it in half. Add different liqueurs to the two halves as suggested below, and offer guests a choice of two sauces for their vanilla ice cream.

Chocolate Coffee Sauce: Blend 2 teaspoons instant coffee crystals into the hot sauce and stir until melted. Add 2 tablespoons Kahlua.

Grand Marnier Chocolate Sauce: Blend in 1 tablespoon finely grated orange rind and 2 tablespoons Grand Marnier (or to taste). Or try omitting the grated orange rind from the sauce and serving it instead with thinly sliced pieces of candied orange peel.

From Carol’s: The Fearrington House Cookbook