1 c. sugar
3/4 c. unsweetened cocoa
1/3 c. water
1 c. milk
1 (14 oz.) can sweetened condensed milk
1/4 c. butter
1 tsp. vanilla
2 tbsp. liqueur (Creme de Menthe, Grand Marnier, Kahlua, etc)

Combine sugar and cocoa in heavy 3 quart saucepan, blend in water and stir in both milks and butter. Cook over medium heat, stirring constantly until begins to boil. Remove from heat, add vanilla and liqueur, pour into fondue pot and use low Sterno flame to prevent scorching. Makes 3 1/4 cup sauce.

Dippers: Fruit apple, pear, peach, banana, strawberry, pineapple chunks, marshmallows or pound cake. Arrange on serving platter.