Chocolate Sauce

Here is a master recipe for chocolate sauce, which may come in handy for a wide variety of things. It is great as decoration, drizzle or garnish; a great topping for ice cream, pancakes, and cake; and may also be used in recipes for squares, cakes, and hot drinks.

Chocolate Sauce
1 cup granulated (white) sugar
1/2 cup unsweetened cocoa powder
pinch salt
1/2 cup water
1/4 cup butter or hard margarine
1 teaspoon vanilla extract

In a small saucepan, mix the first three ingredients. Add the water and butter, stir and bring to a boil over medium heat. Boil, without stirring, for 2-4 minutes, until the sauce is of desired thickness. Remove from heat, stir in vanilla. Serve warm as a hot fudge sauce, or allow to cool. Store in the refrigerator for up to one week, gently reheat before serving if desired.

The amount of sugar may be adjusted up or down, depending on how sweet you want your sauce to be. It is also good to add in some chopped chocolate (any variety) with the butter for a richer, more chocolatey taste. Using whipping cream (or evaporated milk) in place of water will also result in a richer sauce. This recipe can easily be doubled or tripled.