Combine in a saucepan over medium heat:
3/4 cup granulated white sugar
1/2 cup butter
2 oz bakers chocolate
2 Tbs Karo syrup
1/4 tsp salt
Stir until blended cooking all the while until smooth. I use a whisk. Add 1/3 Cup milk. Stir constantly until sauce thickens somewhat. Remove from heat. Add 2 tsp vanilla extract.
Stores well in refrigerator. Heat on medium low heat in microwave, if you have any leftover from the initial serving J
PS I have been known to use Vanilla Delight Coffee Creamer or whipping cream or whatever milk (like) substance I have in the 'fridge.
PPS I think this makes a delightful teacher's gift or gift to another family at Christmas.
PPPS Favorite ways to serve: 1) drizzled over vanilla ice cream, really any flavor, but especially peppermint around the holidays 2) Cherry Pie a la mode (chocolate ice cream & chocolate sauce) 3) for dipping leftover cubes of vanilla pound cake 4) coat the rim of chilled cocktail glass before pouring in the prepared chocolate or coffee martini 5) sneak a refrigerated spoonful just to get my "chocolate fix"