- 4 oz. unsweetened chocolate or 4 tablespoons of cocoa,
- 11/2 cups sugar
- 11/2 cups water
- 11/2 tablespoons cornflour (or one bare tbsp for a thinner sauce)
- 1 teaspoon butter
- 1/2 teaspoon vanilla essence
Boil to required consistency.It needs to be easy to pour over icecream.
Original recipe written by Mrs. W. T. Findlay, Campbell Town, Tasmania