Pass warm fudge sauce as a go-along for Black Bottom Pie or for any pie with a coconut or chocolate filling. In a more unlikely match, it is also good dribbled over Orange Chiffon Pie.
Makes about 2½ cups
½ cup (1 stick) unsalted butter
⅔ cup water
4 ounces (4 squares) unsweetened chocolate
1½ cups sugar
¼ cup light corn syrup
Pinch of salt
½ teaspoon vanilla extract
Put the butter and water in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently as the butter melts. Turn the heat to low, then add the chocolate and stir or whisk constantly until the chocolate melts. Don’t worry if it looks grainy; it will become smooth later. Add the sugar, corn syrup, and salt and cook gently without boiling, stirring frequently, for about 5 minutes. Remove from the heat and add the vanilla. For storage, refrigerate in a tightly capped jar. The sauce can be reheated gently, either in a saucepan on the stovetop or in a microwave.