3/4 c. sugar
3 tbsp. unsweetened cocoa powder
1 (5 1/3 oz.) can evaporated milk
2 tbsp. butter
1 tsp. vanilla
Vanilla ice cream
Coarsely crushed pretzels
Whole pretzels

In saucepan combine sugar and cocoa powder. Stir in evaporated milk and 2 tablespoons water. Bring mixture to boiling; cook and stir for 3 to 4 minutes. Remove from heat; stir in butter and vanilla. Cover and refrigerate 2 to 24 hours.

Before serving: In saucepan heat fudge sauce. Top 8 individual servings of vanilla ice cream with hot fudge sauce. Sprinkle with crushed pretzels. Garnish each with a whole pretzel. Makes 8 servings.

Microwave directions: Butter sides of a 1 1/2 quart nonmetal casserole. In casserole combine sugar and cocoa powder. Add evaporated milk and 2 tablespoons water; stir. Cook in a counter-top microwave oven on high power 3 to 3 1/2 minutes or until boiling, stirring once. Continue to micro-cook 3 to 4 minutes or until of desired consistency, stirring 2 or 3 times. Stir in butter and vanilla. Cover; refrigerate 2 to 24 hours.

Before serving, in a counter-top microwave oven cook sauce in the nonmetal casserole on high power 1 to 2 minutes or until warm. If necessary, beat until smooth. Top ice cream as directed above.