In a heavy saucepan melt the chocolate with the butter and the corn syrup over moderately low heat, stirring, add the cream and the sugar, and cook the mixture, stirring, until the sugar is dissolved. Bring the mixture to a boil over moderate heat and boil it, without stirring, for 8 minutes. Remove the pan from the heat and stir in the vanilla and the salt. Serve the sauce hot over ice cream. the sauce keeps, covered and chilled, for 1 month. (Let the sauce cool completely before covering it; any condensation will make it grainy. Reheat the sauce, uncovered, in a double boiler.) Makes about 1 1/3 cups. Gourmet June 1993
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|Serving Size: 1 Serving (935g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1805 (43%)|
|Amt Per Serving||% DV|
|Total Fat 200.6g||267 %|
|Saturated Fat 126.2g||631 %|
|Monounsaturated Fat 54.4g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 488.6mg||150 %|
|Sodium 73.8mg||3 %|
|Potassium 606.6mg||16 %|
|Total Carbohydrate 628.9g||185 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 619.4g|
|Protein 10.6g||15 %|
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Calories per serving: 4189
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