Hot Fudge Sauce - cooking recipe

Ingredients

1 bar German chocolate
6 oz. bag chocolate chips
1 c. sugar
1 Tbsp. butter
1 tsp. vanilla
1 (1 oz.) sq. unsweetened Baker's chocolate
1/2 c. water
1 large can evaporated milk

Preparation

Melt chocolates and sugar with water.
Add evaporated milk and bring to a boil over medium heat, cooking about 2 minutes, stirring constantly.
Remove from heat and add butter and vanilla, continuing to stir until smooth.
Serve over ice cream balls that have been rolled in toasted pecans.
Sauce can be reheated in microwave.
Add a little milk to desired consistency.