Melt chocolate and butter in a large, heavy saucepan over low heat, stirring constantly. Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar; stir constantly over medium heat 5 minutes or until smooth. Stir in salt.
Serve warm or spoon sauce into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
This recipe yields about 4 cups.
Yield: 4 cups
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