8 oz. unsweetened chocolate squares
2 c. sugar
1/2 c. light Karo syrup
1 stick butter
1 (12 oz.) can unsweetened evaporated milk
1/2 tsp. salt
1 tsp. vanilla

Combine first 4 ingredients and melt together in double boiler. Cook for about 5 minutes until sugar and chocolate squares begin to melt. Then add evaporated milk, salt and vanilla. Continue to cook for 5 to 10 minutes (stir continuously) until very smooth. When cool store extra in Mason jar in refrigerator and heat what you need in microwave to put on ice cream. Keeps several weeks in refrigerator.