Good on cake or ice cream. This is from Rumford’s Complete Cook Book 40th edition, 1946.
Servings: About 1 cup
1 1/2 squares (ounces) unsweetened chocolate
1 cup milk
1 cup sugar
1/8 tsp. salt
2 tbsp. corn syrup
1/2 tsp. vanilla
Combine chocolate and milk, place over low heat, bring to boiling point and cook until smooth, stirring constantly. Add sugar, salt and syrup and stir until sugar is dissolved; continue boiling gently, without stirring, until quite thick (220 deg. F). Add vanilla.
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