Regal Chocolate Sauce
1/2 cup white corn syrup
1 cup granulated cane sugar
1 cup hot water
3 one-ounce squares of bitter baking chocolate
2 tsp vanilla
1 cup evaporated milk
Combine syrup, sugar and water. Mix well. For cold sauce, cook to 236 degrees F. (for hot sauce, cook to 238 degrees). While cooking, wash sides of pan with brush dipped into warm water and do not stir. Remove from heat when reaches 236 degrees (or 238 degrees), add chocolate cut into very small pieces and stir gently until chocolate is fully melted. Add vanilla, and very slowly (1 tsp at a time) add 1 cup of cool evaporated milk. If to be stored, let stand until cool, then keep in tightly covered jar. May be reheated over boiling water.
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