An essential topping for ice cream, rice pudding, and other desserts. This sauce will keep, refrigerated, for 2 weeks or longer.
Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 oz. semisweet chocolate
- ½ cup water
- ½ cup sugar
- 1 tsp. vanilla extract
- 2 Tbsp. unsalted butter
- ¼ tsp. salt
- Combine all ingredients in a heavy saucepan. Cook, stirring, until sauce is thickened and the sugar is dissolved. Store in a jar in the refrigerator.