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.
This is a very simple sauce that can take on fruit flavors by changing the first ingredient. I think Mother use to make this as a lemon sauce, but she did not show the exact values when Marlys got the recipe.
However, there is a issue that the amateur cook like myself might not catch; it can cause problems. I talk about it below.
1 cup hot water (or fruit juice + 1 Tablespoon butter)
1/2 cup sugar
1/2 teaspoon salt
4 teaspoons cornstarch
1 teaspoon vanilla
Cook hot water, sugar, salt and cornstarch until clear and add vanilla.
**Can stir in 1/2 cup whipped cream just before serving.
Again, it is a cornstarch based sauce, which means it will set hard in the refrigerator, and need both whipping and heating to make it smooth again.
I tried making it into a lemon sauce like I remembered Mother making, but I am not certain I got it right. With the wide variety of fruit juices on the market now, it could be fun to develop your own favorite flavor.
I decided to make a strawberry flavored version of this sauce. I started with a pound of strawberries, and like the first steps of the Strawberry Devonshire Tart glaze, I used the food processor and then sieved the pulp to get a cup of strawberry juice. I then made the mistake of dumping everything into my sauce pan and turning the heat on. The mistake is that you need to dissolve the cornstarch in cold liquid- always! So my sauce had some lumps of undissolved cornstarch.
The sauce was good except for that. But learn from my mistake; ALWAYS DISSOLVE CORNSTARCH IN COLD LIQUID.
This makes me wonder about the first line of the recipe where it wants to use a cup of hot water; that just doesn’t sound right.