Makes: about 1 cup
When the treat is sweet, children want to cook their own confections. And with this cheerful, beautifully designed kids’ cookbook?the fifth in Lark’s bestselling series?they can. Author Rose Dunnington is back once more, presenting a flavorsome and fun collection of recipes for what is unarguably the most anticipated course of the meal. A handy basics section gets beginners started, but with goodies such as snickerdoodles, chocolate mint cookies, hot cheesecake brownies, strawberry stickies, spumoni, and trifle, eating will be the best part of all. Also included is information on sugar substitutes, less fattening variations, and healthful options. Each recipe features helpful how-tos, and a color photo that will have children grabbing their mixing bowls.© 2013 Rose Dunnington / Lark Crafts · Reproduced with permission.
Melt the chocolate, water, butter, and cocoa powder over medium heat, stirring constantly. Add the sugar, corn syrup, vanilla extract, and salt. Stir until the sugar dissolves.
Stop stirring. I mean itâ€”take the spoon out of the pot. When the mixture comes to a boil, reduce the heat to medium-low. Keep an eye on itâ€”you want it to boil, but not spatter. Boil 7 to 10 minutes, until thick. (How will you know itâ€™s thick if youâ€™re not allowed to stir? Swirl the pot.)
Let the sauce cool a little bitâ€”you want to eat it hot, not boiling. (It will thicken as it cools.) Store in a sealed container in the fridge for up to one month. Reheat extra sauce in the microwave.