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Fudge Sauce

Drizzle over ice cream or angel food cake or just about anything

1 tin (14 & 1/2 oz). evaporated milk
2 cups sugar
4 oz. unsweetened chocolate
1/4 cup butter or margarine
1 tsp. vanilla
1/2 tsp. salt

Heat milk and sugar to rolling boil, stirring constantly. Boil and stir 1 minute. Add chocolate, stirring until melted. Beat over heat until smooth ( may curdle, keep beating), remove from heat; blend in butter, vanilla and salt.

Serve warm or cool. About 3 cups. Refrigerate leftovers, reheat in jars in hot water or carefully in microwave.