I’ve been making this since I was a graduate student. For a while back then I made it regularly and gained more weight in a shorter amount of time than I care to reveal. I no longer have any idea of where I got the original recipe. I think perhaps an old copy of The Joy of Cooking. It is a real treat and has definitely earned its reputation as Sarah’s World Famous Fudge Sauce among the special people I make it for.
2 squares unsweetened Baker’s Chocolate
1 Tbl butter
1 C sugar
½ C water
1 tsp vanilla
In a heavy-bottomed saucepan over low heat melt chocolate and butter together. When completely melted, add sugar and water, stir until blended, turn heat to medium. When mixture reaches a full rolling boil, boil 3 more minutes, stirring occasionally. Then, remove from heat and place bottom of pan in a basin or sink of cold water. Stirring constantly, stir until the sauce has cooled to room temperature. Stir in the vanilla.
This sauce tends to crystallize if you keep it very long (like overnight in the fridge), so I usually make just enough for one sitting. It’s probably better that way anyway!