Hot Fudge Sauce - cooking recipe

Ingredients

2 (13 oz.) cans evaporated milk
2 c. sugar
dash of salt
1 lb. butter (not margarine)
1/3 c. dark Karo syrup
12 oz. semi-sweet chocolate chips
14 1/2 oz. bag Kraft caramels
1 tsp. vanilla

Preparation

Combine in order listed, except vanilla, in large (3-quart) heavy saucepan over medium heat.
Stir until smooth and melted. Do not boil.
Reduce heat to low and beat for 7 minutes with electric mixer, adding vanilla.
Start with low heat and increase to medium-high.
Cool 30 minutes.
Store in family-size containers.
Keeps refrigerated about 3 weeks or in freezer indefinitely.
Heat in microwave or double boiler when ready to serve.