Author/Submitted by: Mrs. Thomas J. Blair, III,
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 email@example.com
cut into pieces
Heat sherry to almost boiling. Blend the chocolate pieces, sugar, sherry, vanilla, and salt until smooth, using an electric blender at high speed. Pour into fondue pot; heat and keep warm over low leat. Sauce thickens as it stands. Makes 1 1/2 cups.
Use cut-up fresh fruit for dipping: pineapple, pears, strawberries, etc., or serve it with chunks of pound cake, doughnuts, or marshmallows.