Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)
Recipe Introduction
This is a delicious alternative to classic Hot Fudge, which has a darker, richer flavor and is very good served over ice cream, cake or, probably, rocks. It was given to us by Lucia Payne.
8 oz unsweetened chocolate
2 c sugar
1 can evaporated milk (5 oz)
2 Tb coffee
1 dash salt
1 tsp vanilla
Recipe
Melt the chocolate slowly in a double boiler or in a pan over very low heat. Add the remaining ingredients and stir frequently until the sauce thickens: about 5 minutes.