Grandma Val’s Hot Fudge Sauce

Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally. Stir in sugar, corn syrup, and boiling water. Increase heat to medium and stir mixture until it reaches boiling. Boil without stirring for 8 minutes. Really. Do not stir that stuff.

Remove from heat and stir in the vanilla extract and salt. It will bubble up violently, so be careful.

Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes.

Leftovers can be stored in the refrigerator.

To reheat: Remove lid from the jar and microwave for about 30 seconds. Stir. Heat in additional 10-second bursts until the hot fudge flows freely when poured.