CHOCOLATE CARAMEL SAUCE

1 cup light brown sugar, packed
1 dash salt
3 tablespoons water
1/4 cup chocolate-flavored syrup
1 tablespoon butter
1 tablespoon cornstarch
1 cup hot water
1/2 teaspoon pure vanilla extract

Cook sugar and salt with 3 tablespoons water to a light caramel brown.

Remove from heat; add chocolate syrup, butter and cornstarch, mixed to a paste, and hot water.

Cook over direct heat until thick (220 degrees F. on candy thermometer), about 15 minutes; add vanilla.

Serve with cottage pudding, any hot dessert or ice cream.

Makes 1 cup
Source: The Complete Dessert Cookbook by Johna Blinn