Hot Fudge Sauce - cooking recipe

Ingredients

2/3 c. undiluted evaporated milk
1/2 c. light or dark corn syrup
6 sq. (6 oz.) semi-sweet chocolate
2 Tbsp. butter or margarine
1 tsp. vanilla

Preparation

In a 2-quart saucepan, stir together evaporated milk, corn syrup, chocolate and butter or margarine.
Stirring constantly, cook over low heat for 10 minutes or until chocolate is completely melted and mixture is well blended and slightly thickened.
Remove from heat.
Stir in vanilla.
Cool to room temperature.
Serve over ice cream or cake.
Store in a tightly covered container in refrigerator.
Before serving, reheat in small saucepan, stirring constantly.
Makes 1 3/4 cups.