4 sq. baking chocolate
2 sticks butter
1 box confectioners' sugar
1 tall can evaporated milk

1. In saucepan, over medium heat, melt together the chocolate and butter - be careful not to scorch.

2. Add sugar and milk; stir.

3. Simmer, stirring constantly, over low-medium heat for 8-10 minutes.

Store in jar(s) in refrigerator. To reheat, microwave briefly or place jar in pan of warm water and heat on low burner until softened.

This recipe is said to have been smuggled out of a famous Boston ice cream parlor, known far and wide for its hot fudge sundaes. Keep a jar in your refrigerator to pour over ice cream, cake, cream puffs, etc.