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2 ounces unsweetened chocolate, chopped fine

2 tablespoons butter

2 tablespoons light corn syrup

3/4 cup heavy cream

1 cup granulated sugar

2 teaspoons vanilla extract

1/8 teaspoon salt

1. In a small saucepan melt chocolate with butter and corn syrup over medium-low heat, stirring, add cream and sugar; cook mixture, stirring, until sugar is dissolved. Bring mixture to a boil over medium heat and boil, without stirring, for 8 minutes.
2. Remove pan from heat and stir in vanilla and salt. Serve hot sauce over ice cream. Sauce keeps, covered for 1 month in refrigerator. (Cool completely before covering; any condensation will make the sauce grainy.)

Makes about 1 1/3 cups.