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Stir the sugar, salt and corn syrup together in a medium heavy-
bottomed saucepan. Pour in the milk and stir to blend. Put the pan
over medium heat and bring the mixture to a boil, stirring
frequently. Turn the heat to medium-low and cook, still stirring, for
3 minutes.
Remove the pan from the heat, add the chocolate and stir until it is
melted and the sauce is smooth. Stir in the butter and vanilla.
Pour the sauce into a clean jar. Cool to room temperature, then
cover and refrigerate until needed.
Can be kept for a week in the refrigerator.
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