2 ounces semisweet baking chocolate
2 tablespoons butter
1/2 cup boiling water
1 1/2 cups granulated sugar
Dash of salt
1 teaspoon vanilla extract

Melt chocolate in a glass or enamel double boiler. Stir in butter, then boiling water, then sugar and salt. Cook, stirring occasionally, for 15 minutes. Remove from heat; stir in vanilla extract. Serve warm after making or reheat in a microwave oven for 1 minute on HIGH.

To store, pour into sterilized glass jars. Allow sauce to cool before refrigerating. Chocolate Sauce will keep for 6 months.

Variations

Add any of the following flavorings in place of, or in addition to, the vanilla extract:

1 teaspoon orange extract or 1/3 cup orange juice
1 teaspoon mint extract
1 teaspoon instant coffee
1/8 cup crushed raspberries, crushed
    strawberries, chopped raisins or nuts
1 tablespoon Creme de Menthe or Coffee Liqueur