Do you know why this creamy delicious dessert is called a Sundae? First created in the early 1890s -the where is disputed-both Evanston, Illinois and Two Rivers, Wisconsin claim it- the why is not-the ice cream sundae was created to replace the ice cream soda on Sundays because blue laws had been passed banning the sale of ice cream sodas on Sunday. Lucky us!
The ice cream in my vintage Sundae dish is fresh and the marachino cherry is too, but this easy and delicious chocolate sauce is fresh made from a vintage recipe.
1 cup cocoa
1/2 cup sugar
3/4 cup Karo syrup (light or dark-I use light)
1/4 teaspoon salt
1 cup cold water
2 teaspoons vanilla
Combine everything, except the vanilla, in a small saucepan and bring to a boil stirring constantly. Boil 3 minutes, (stirring occassionally), add the vanilla and its done. That's it! Cool, refrigerate, and pour over ice cream or use to make chocolate milk. Mmm, delicious!
For information about my vintage Karo syrup cookbooklet, check out my VTT post from last year here.
To see many wonderful (but probably inedible) vintage treasures, hop on over to Coloradolady, our wonderful VTT hostess.