Hot Fudge Sauce

I got this recipe from my friend Linda years ago when my kids were small.   It makes a quart of the best hot fudge sauce ever.  When you're done making it you just pour it into a quart jar, let it cool, and store it in your refrigerator until you need some.  Beware, though -- it may disappear right out of the quart jar while you're not looking.  It's so thick that you'll find the telltale spoon marks if there are chocolate snitchers at your house like there were at mine :).  When you want to use some on ice cream or over another dessert, just scoop out what you need, put it in a microwave safe bowl, and heat until it gets liquidy again -- easy!  If you want to keep some long-term (say you're making some for gifts), pour the hot fudge into cute little canning jars and put the lids on immediately.  As it cools, it will self-seal.  Who wouldn't love a jar of hot fudge? 

Hot Fudge Sauce
1/2 lb (2 sticks) butter or margarine
1/4 Cup unsweetened cocoa
dash salt
3 Cups granulated sugar
1 Cup evaporated milk (keep rest of can for adding later)

Melt butter.  Add rest of ingredients slowly.  Stir well.  Bring to a boil and boil until sugar is dissolved.  Take off heat and add rest of milk left in can.  Cool slightly.  Pour into blender and blend for about 1 minute.  Be sure you have your hand on top of the blender lid when you turn it on so you don't end up with chocolate sauce all over your kitchen!  Enjoy!

This is gluten free, dairy free ice cream -- amazing!  It's made by Rice Dream.  Ron said it tasted pretty good, but the chocolate sauce was better!