• ½ cup margarine
• 4 squares unsweetened baking chocolate (1 ounce each)
• 3 cups granulated Imperial Sugar
• ½ teaspoon salt
• 1 can evaporated milk (1 2/3 cups)

1. Melt margarine and chocolate together over low heat, remove from stove.
2. Add the sugar very slowly and stir until smooth. Add the salt.
3. Stir the milk into mixture, slowly.
4. Bring mixture just to a boil, but do not boil.
5. Makes sauce for ice cream topping, cake topping, pudding topping, etc.

Hint: This sauce can be refrigerated in a quart-sized jar and reheated many times. It will not crystalize. Delicious.