- 2 (1-ounce) semisweet chocolate squares
- 3/4 cup sugar
- 1 cup evaporated milk
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla extract
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.