Royal Chocolate Sauce
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Unsweetened chocolate||3 Ounce, broken in chunks|
|Vanilla extract||1 Teaspoon|
|Evaporated milk||1⁄2 Cup (8 tbs) (Not Diluted)|
In a small saucepan, combine com syrup, sugar and water.
Cook over medium-low heat to 236°F (113°C) on a candy thermometer or to soft-ball stage.
Remove from heat.
Stir in chocolate until melted.
Gradually add evaporated milk, stirring constantly until blended.
Serve over ice cream or cake.