1 cup water
½ cup light corn syrup
3 squares (ounces) unsweetened chocolate
½ teaspoon vanilla
1 cup evaporated milk
Combine sugar, water and corn syrup; heat slowly until sugar is dissolved. Cook, stirring occasionally, to soft ball stage (236°F.). Remove from heat and add chocolate, stir until melted. Add vanilla and evaporated milk. Cool. Yield: 2½ cups.
PARFAITS: A parfait is made from stiffly beaten egg whites over which a thick, hot syrup is poured. When the mixture is cool, it is combined with stiffly beaten whipped cream. Parfaits are frozen without stirring.
FRUIT PARFAIT
¾ cup sugar