Photograph by T. Mike Fletcher
6 ounces semisweet chocolate
¾ cup cream
¼ cup milk
1 stick unsalted butter
½ cup sugar
1 teaspoon vanilla
Your choice: marshmallows, strawberries, pound cake, maraschino cherries, or anything else you fancy dipped in chocolate
Combine all but vanilla in a saucepan and bring to a boil over low heat until the chocolate melts.
To serve hot: Boil for 5 minutes. Add vanilla.
To serve at room temperature: Boil 3 minutes. Add vanilla.
Store in refrigerator. If it is too thick to serve after coming to room temperature, thin with cream or milk.
By Helen Fletcher, The Ardent Cook
