Chocolate Almond Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp sugar
1/2 cp water
1/4 cp light corn syrup
1 1/2 (1 oz.) squares unsweetened chocolate
1/2 tsp vanilla
1/3 cp toasted slivered almonds
1 - Combine sugar, water and syrup in saucepan.
2 - Cook to thread stage or 230 degrees on candy thermometer.
3 - Remove from heat.
4 - Add chocolate.
5 - Stir until melted.
6 - Add vanilla and almonds.
Makes about 2 cups.
Delicious on ice cream, angel cake, poundcake, chilled canned or