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Yield
Makes 1 1/2 cups

How to Make It

Melt chocolate in a heavy saucepan over low heat. Stir in sugar until smooth. Gradually add milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 6 minutes. Remove from heat, and stir in butter and vanilla. Store in refrigerator up to 3 weeks. Serve warm over ice cream.

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