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  • 1/2 cup (1 stick) unsalted butter
  • 4 ounces unsweetened chocolate
  • 3 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) can evaporated milk


  1. Melt butter and chocolate in the top of a double boiler over simmering water. Stir in remaining ingredients. Cook 20 minutes, stirring occasionally. Let cool slightly and spoon into a (1-pint) glass jar. Refrigerate.
  2. To use, set glass jar in a pot of barely simmering water over low heat until chocolate has thinned to sauce consistency. Stir well. The sauce can be reheated as often as needed. Makes 2 cups.

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The recipe was originally published as Chocolate Sauce on

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