Download this recipe.
Pour this lavish sauce over your favorite ice cream, and top it off with colored sprinkles, chopped toffee candy bars, chopped nuts, miniature chocolate chips or cherries-the list is endless!
1 (12-ounce) can evaporated milk
1 (12-ounce) bag semisweet chocolate chips (2 cups)
1/2 cup sugar
1 tablespoon butter or stick margarine
1 teaspoon vanilla extract
1. Heat milk, chocolate chips and sugar to boiling in 2-quart saucepan over medium heat, stirring constantly; remove from heat.
2. Stir in butter and vanilla until mixture is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Serve warm. Store remaining sauce covered in refrigerator up to 4 weeks. Sauce becomes firm when refrigerated; heat slightly before serving (sauce will become thin if overheated).
*Spreads with at least 65% vegetable oil can be used.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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