chocolatedessertrecipessauce November 19, 2011

Decadent Fudge Sauce

can (12 oz) evaporated milk
bag (12 oz) semisweet chocolate chips (2 cups)
cup sugar
tablespoon butter or margarine
teaspoon vanilla
  1. In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.
  2. Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.
  3. Makes About 3 cups sauce
NOTE:  ANY chocolate sauce is better – (thicker, glossy, silky smooth) if whirled in the blender for about 60-90 seconds.
Fabulous over crepes, ice cream, cheesecake.