Schrafft's Hot Fudge Sauce
Source:Schraffts Restaurants, N.Y.
Yield: 6 servings

1 tbsp unsweetened cocoa powder
1 cup sugar
3/4 cup heavy cream
1/4 cup light corn syrup
2 tbsp unsalted butter
2 oz unsweetened chocolate; chopped
1 tsp vanilla
pinch of salt
a few drops of malt vinegar

In a heavy saucepan, whisk together the cocoa, sugar, and 1/4 cup of the heavy cream until smooth. Stir in the corn syrup, butter, chocolate and the remaining 1/2 cup of cream and bring to a boil over medium heat. Do not stir while the mixture heats! Keep over medium heat until a candy thermometer registers 236 F about 3 minutes.

Remove from the heat and stir in the vanilla, salt and vinegar. The sauce will thicken upon cooling or when poured over ice cream.