Chocolate Sauce

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Preparation info

  • ΒΎ cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 ounce (1 square) unsweetened chocolate
  • 1 tablespoon butter
  • ΒΌ cup light corn syrup
  • Β½ cup sugar
  • 1 teaspoon cornstarch
  • Dash of salt
  • β…“ cup water
  • 1 teaspoon vanilla extract


  1. Break chocolate into the top part of a double boiler. Add the butter and syrup. Cook over hot water until chocolate melts.

  2. Add sugar, cornstarch, salt and water. Slowly bring to a boil over direct medium heat. Cook, stirring constantly, for about four minutes. Cool. Add vanilla and chill.

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