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This fudge sauce over ice cream can bring an evening of desperate entertaining to a delicious and happy conclusion.

• 3 squares (1 ounce each) unsweetened baking chocolate
  
• 4 tablespoons (1/2 stick) butter
  
• 1/2 cup evaporated milk
  
• 1 cup sugar
  
• 1 teaspoon pure vanilla extract
  
• 2 pinches salt
  
• Ice cream, for serving

Start to finish: 10 minutes.

Put the chocolate, butter and evaporated milk in a 4-cup glass measure. Microwave, uncovered, on high until the chocolate and butter are nearly melted, about 2 minutes, stopping once halfway through to stir. Remove from the microwave and stir until the chocolate and butter finish melting.

Stir in the sugar. Microwave 1 minute, uncovered, on high. Remove and stir well with a wire whisk. If the sauce is grainy, microwave just until the sugar melts, 30 seconds to 1 minute more. Do not overcook. Whisk to stir well.

Whisk in the vanilla extract and salt and let the mixture cool a little. Serve warm or at room temperature over ice cream.

Makes about 2 cups.

Do-ahead: The fudge sauce can be refrigerated, covered, for up to 2 weeks. Reheat in the microwave oven, uncovered on high until warmed through, about 1 minute.

"Desperation Entertaining"

Sunday, August 18, 2002