Hershey'S Hot Fudge Sauce - cooking recipe

Ingredients

2 (13 oz.) cans evaporated milk
1 lb. butter
14 1/2 oz. bag Kraft caramels
2 c. sugar
1/3 c. Karo syrup
12 oz. Hershey chocolate chips
1 tsp. vanilla flavoring

Preparation

Combine in order, except vanilla, in large saucepan over medium heat.
Stir until smooth and melted.
Do not boil.
Reduce to low heat and beat for 7 minutes with mixer, then add vanilla and beat 1 more minute.
Cool and then refrigerate.
Will keep in refrigerator about 3 weeks and this freezes well.