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2 ounces semisweet baking chocolate
2 tablespoons butter
1/2 cup boiling water
1 1/2 cups granulated sugar
Dash of salt
1 teaspoon vanilla extract
Melt chocolate in a glass or enamel double boiler. Stir in butter, then boiling water, then sugar and salt. Cook, stirring occasionally, for 15 minutes. Remove from heat; stir in vanilla extract. Serve warm after making or reheat in a microwave oven for 1 minute on HIGH.
To store, pour into sterilized glass jars. Allow sauce to cool before refrigerating. Chocolate Sauce will keep for 6 months.
Variations
Add any of the following flavorings in place of, or in addition to, the vanilla extract:
1 teaspoon orange extract or 1/3 cup orange juice
1 teaspoon mint extract
1 teaspoon instant coffee
1/8 cup crushed raspberries, crushed
strawberries, chopped raisins or nuts
1 tablespoon Creme de Menthe or Coffee Liqueur
O Winter ruler of the inverted year, . . . I crown thee king of intimate delights, Fireside enjoyments, home-born happiness, And all the comforts that the lowly roof Of undisturbd Retirement, and the hours Of long uninterrupted evening, know. — William Cowper
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