Rilla’s Hot Fudge (makes a lot, enough for 2-3 ice cream cake rolls)
1 can canned milk (evaporated milk)
3 squares of chocolate (see back of Hershery’s can or Betty Crocker cookbook for substitute)
3 cups of sugar
1 cube of butter
Cook until sugar & butter melts. Stir to prevent boiling up.
(I froze leftovers in jar, then thawed & reheated on medium heat, stirring frequently. This made sugar crystals disappear after freezing it)
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