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Sherried Chocolate Sauce

Yield 1 1/2 cups


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

How to Make It

  1. Combine chocolate and butter in a heavy saucepan; cook over low heat, stirring frequently, until chocolate and butter melt. Add sugar and milk; continue to cook over low heat, stirring constantly, until sugar dissolves. Remove from heat; cool. Stir in sherry and vanilla. Serve warm over ice cream.

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