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Oh all right, boy is this thing yellow. I cut it out of an Old Women's Day mag I think. It's the kind that gets chewy. Now a caution, if you cook it too hot, too fast, it curdles a little, and you can't cook it too slow. A heavy old aluminum saucepan like Club alum or similar is best, about 2-quart. Here we go.

THICK HOT FUDGE SAUCE

The old-fashioned kind that thickens when spooned on ice cream.

4 tablespoons butter (use real) 4 squares (4 ounces) unsweetened chocolate 2/3 cup boiling water 2 cups sugar 1/4 cup light corn syrup 1/4 teaspoon salt 2 teaspoons vanilla

Melt butter in heavy 3-quart (I think I always got along with 2-quart but it bubbles up) saucepan over low heat. Add chocolate and let melt. Stir in water, sugar, corn syrup and salt. Bring to boil over medium heat and cook WITHOUT stirring until sauce is thickened, dark, and glossy, about 8 minutes (I set timer). Stir in vanilla.

Serve hot (let cool a little or it melts too much) over ice cream. Makes about 2 cups. NOTE: Store any leftover covered in refrigerator. Reheat over very low heat (can use small pan). If sauce should become grainy, stir in 1 to 2 tablespoons hot water.

If anyone has a better one, I'm open, but it's got to be the bitter chocolate and prefer not to use cocoa for that.

There used to be a national chain of restaurants that served something similar, can't remember the name of them. I miss Baskin Robbins. We don't have any around here any more.