(For ice-cream)

½ cup crushed maple sugar ¼ cup Karo syrup

2 tablespoons melted bitter chocolate, or lump the size of two English walnuts

2, tablespoons water

1 level teaspoon cornstarch

Use a cooking thermometer for testing, if possible, putting it in with the cold ingredients at the start.

Mix the cornstarch in cold water. Add it to all the other ingredients and boil, stirring constantly until the thermometer registers 230 degrees, or a very soft ball is formed when a little of the syrup is dropped into cold water.

Any of this sauce which is not used can be kept and reheated (with the addition of a tablespoonful of water) at any time.