This is an interesting sauce; it is an old fashion way for making chocolate sauce. Now days, you just buy chocolate sauce in a can or a squeeze bottle.
The recipe is simple. The sauce is quite grainy. I remember that at times we had a pan of this sauce on the back of the stove ready to reheat and use. We used this sauce mostly on the Steamed Bread Pudding, but it was also good on ice cream.
(Catharine P. Crary, 1963)
- 8 squares unsweetened chocolate
- 3/4 cups water
- 2 cups sugar
- 3/4 cup butter
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Combine ingredients in saucepan and heat until well blended.