Fudge Sauce

Originally in the 1994 cookbook


1 can (14 1/2 ounces) evaporated milk
2 cups sugar
4 ounce unsweetened chocolate
1 tsp vanilla
1/2 cube margarine
1/2 tsp salt


  1. Heat milk and sugar to rolling boil, stirring constantly. Boil and stir for 1 minute.
  2. Add chocolate, stirring until melted.
  3. Beat over heat until smooth. (If sauce has slightly curdled appearance, beat vigorously until creamy smooth).
  4. Remove from heat; blend in margarine, vanilla, and salt.
  5. Pour over ice cream or desserts.


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