3 one-ounce squares unsweetened baking chocolate

4 oz. butter

1 small can (5oz) evaporated milk

1 cup sugar

1 teaspoon vanilla extract

2 pinches salt

Place chocolate, butter, and evaporated milk in 4-cup glass measuring cup. Stir. Microwave, uncovered, for 1 minute, stir well. Microwave for another minute and blend ingredients thoroughly.

Stir in sugar and microwave one minute more. Stir with wire whisk until sugar is completely dissolved. If still grainy, microwave 30 seconds more and whisk again.

Add vanilla and salt, whisking vigorously for one minute. Set aside to cool for about 10 minutes.

Serve over ice cream or other dessert while warm or at room temperature.

May be stored, covered, in refrigerator for two weeks. Frozen for two months.