Preparation:
Makes 1 cup
1. Cook sugar and salt with 3 tablespoons water to a light caramel brown.
2. Remove from heat; add chocolate syrup, butter and cornstarch, mixed to a paste, and hot water.
3. Cook over direct heat until thick (220 F. on candy thermometer), about 15 minutes; add vanilla.
4. Serve with cottage pudding, any hot dessert or ice cream. |
