Fudge Sauce

Vanilla ice cream and warm fudge sauce - the best part is how the sauce tends to harden as it hits the cold ice cream.

• 5 squares unsweetened chocolate
• 1/2 cup butter
• 3 cups unsifted confectioners' sugar
• 1-2/3 cups evaporated milk
• 1-1/2 teaspoons vanilla

METHOD

Melt chocolate and butter in the top of a double boiler (best) or in a saucepan over very low heat (be watchful). Stir in confectioners' sugar alternately with evaportated milk to blend well.

With flame at medium heat, bring to a boil, stirring constantly. Continue to cook, and, yes, continue to stir, until mixture is thick and creamy. This will take 7 - 9 minutes. Stir in vanilla. Serve while warm over ice cream.

Yield: About 3 cups

Contributor: Geraldine Minne

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recipe from www.inmamaskitchen.com

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