4 ozunsweetened chocolate
1⁄2 cupbutter
1 cupcream
3 cupconfectioner's sugar
1 1⁄4 tspvanilla extract

Melt chocolate and butter in a saucepan. Stir in confectioner's sugar, then add the cream. (If the sauce looks too thick, add some more cream or milk.) Add the vanilla. When everything is stirred together smoothly, remove from heat. Fudge sauce is ready to serve.

Sauce may be kept in refrigerator for a week or so. Portions may be reheated in a microwave.

(Recipe courtesy of Rebecca Nielsen.)