Dash salt
(1) Pour milk in saucepan; drop in chocolate blocks. When chocolate is melted, add sugar, salt and syrup. Stir until sugar melts. (2) Cook to 230 degrees F., until a very soft ball is formed when a small amount is dropped into cold water. (3) Remove from heat; add vanilla and butter, and beat until creamy and thick. Makes 1⅓ cups.
Serve this sauce with ice cream or puddings such as vanilla blanc mange or cottage pudding.
FOAMY CHOCOLATE SAUCE
3 eggs, separated
⅔ cup sifted confectioners’ sugar
1½ blocks (1½ ounces) HERSHEY’S BAKING CHOCOLATE, melted and cooled
¼ teaspoon vanilla
Dash salt
(1) Beat egg yolks until thick and creamy with rotary beater; gradually beat in sugar, then add salt and vanilla, and half the melted chocolate. Beat until blended; fold in remaining chocolate with spoon. (2) Beat egg whites until stiff but not dry, and fold into mixture. Blend thoroughly. (3) Serve at once. Makes 1¾ cups.