Fudge Sauce A La Rosey - cooking recipe

Ingredients

1 large can undiluted velvetized Carnation evaporated milk
2 c. sugar
3 sq. unsweetened chocolate
1 tsp. vanilla

Preparation

Mix Carnation,\tsugar and chocolate in saucepan.
Bring to boil over
medium heat.
Cook 5 minutes, stirring vigorously. Remove from
heat.\tAdd vanilla.
Beat with rotary beater for 1 minute.
Serve hot\tor chilled on ice cream or cake.
If the sauce seems a
bit too thick, just add undiluted Carnation and blend before serving.
Makes 2 1/2 cups sauce.