Mrs. Bailey's Fudge Sauce
  • 6 Tablespoons unsalted butter
  • 4 ounces unsweetened chocolate squares
  • 2 Tablespoons unsweetened cocoa powder
  • 3 cups confectioner's sugar
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  1. Melt butter in top of double boiler set over simmering water. Add chocolate squares until melted and smooth. Add cocoa powder.
  2. Add confectioner's sugar alternated with evaporated milk. Stir until smooth.
  3. Add salt. Continue to stir for 5 minutes until it begins to thicken. Remove from heat and stir in vanilla,
  4. Pour into jars while lukewarm, as the sauce will thicken as it cools. Store in refrigerator. Serve over ice cream.
Recipe by The Culinary Cellar at