Fudge Sauce

I'm not a big eater of ice cream ... it's just not something I crave, but I do like the fudge sauce that is drizzled over ice cream. It's all chocolate, so how can you go wrong? I'll be posting four different versions of chocolate sauce. This first one is a reprint of an old post on this blog. 

This recipe came from an old friend of my mom's. It is decades old, but has been a family favorite for just as long. It is worth doubling the recipe. 

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1 ounce square unsweetened chocolate

2 tbsp butter

1 cup granulated sugar   **See Note below**

1 (5-oz) can evaporated milk

1 tsp vanilla extract

In a saucepan, melt together the chocolate and butter over low heat until all has melted. Stir in the sugar until well-combined. Add the evaporated milk and increase the heat Cook rapidly and bring to a rolling boil, stirring constantly. Let boil for 2 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Let cool completely, and then store in the refrigerator. The sauce will thicken as it cools. When cold, it will be a very thick sauce perfect for eating off of a spoon, or served over ice cream. 

**Note**

If you can get the C&H Baker's ultrafine sugar, all the better...otherwise you can whirl regular, granulated in a blender to make it ultrafine. If you don't want to bother, it is just fine as is, it is just a little grainy once it is cold, but still delicious nonetheless.