1/2 c. butter
4 oz. unsweetened chocolate
3 c. sugar
1/2 tsp. salt
1 c. evaporated milk

Over boiling water, in top of double boiler, melt butter and chocolate. Slowly add sugar and salt; stir well. Add milk. Be sure to cook long enough to dissolve all the sugar. Serve hot over ice cream.

Store in a quart jar in the refrigerator. Reheat in microwave or in double boiler.