1/4 C. Butter
2/3 C. Sugar
1 5-ounce can (2/3 C.) evaporated milk
In a heavy saucepan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boiling; reduce heat. Boil gently over low heat for 8 min. Stirring frequently. Remove pan from heat. Cool slightly. Serve warm over ice cream. Chill any leftovers up to 3 days and reheat 15 to 30 seconds on high power in microwave.
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