~Very sophisticated sauce, absolutely creamy result.
In 4 qt pot melt:
3/4 c butter
3/4 c cocoa powder
-OR-
1/2 c butter
4 oz unsweetened chocolate

Whisk in:
1 lb package powdered sugar
12 oz EVAPORATED milk*
*see recipe for homemade condensed milk*
Bring to a very gentle boil and cook uncovered for about 30 minutes, whisking often.

Pour into mixer bowl and add:
approx 1 t vanilla, more to taste
speck of salt to taste
Beat 5 minutes on low speed.

Keep in refrigerator in two pint jars (so you don't have to reheat the fudge too many times).  To reheat, place jar in warm water, being careful again, not to get any water into the chocolate. **Also don't burst the jar putting it from the refrigerator into hot water.

~Simple sauce with ingredients I always have on hand. Keeps in the fridge for a long time. You can spoon it out for a soft truffle anytime, or warm for ice cream topping, or use on a cake or a cookie.

~Makes 2 pints (use 8 qt pot to double recipe)

In medium saucepan boil:
1 c water
whisk in:
4 oz unsweetened baking cocoa powder
It will be very stiff - keep temp low.

Add:
1/4 t salt
4 oz turbinado sugar or cane sugar or maple syrup
6 oz dark chocolate bar or chocolate chips

Whisk and bring slowly to a thorough melt. Stir until smooth.

Whisk in:
4 oz unsalted butter
warm gently until butter is melted.

Whisk in:
4-8 oz milk or heavy cream
Now it will become very smooth and creamy.

Simmer gently 5-15 minutes or so. It will thicken when it is done. Taste for it to become smooth and creamy.

Remove from heat and add:
vanilla and additional salt to taste.

*Adding a whole can of coconut cream,  made a creamy warm chocolate BUT on ice cream the coconut clumped up and made it gritty.

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