Hot Fudge Sauce

La Provence (Chef Chris Kerageorgiou)

1 stick (¼ lb.) butter
5 squares (5 oz.) unsweetened chocolate
1 can (13 oz.) evaporated milk
3 cups granulated sugar
½ tsp. salt
1/3 cup light corn syrup
2 tsp. Ronald Reginald's Melipone^® Mexican Vanilla

In a double boiler, melt butter and chocolate. Add milk and sugar a little at a time. Add the Melipone^® Mexican Vanilla, salt, and corn syrup, and cook to 175º, stirring often. It's delicious over vanilla or coffee ice cream.

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