1 7/8 cups undiluted Carnation Evaporated Milk
2 cups sugar
3 squares unsweetened chocolate
1 tsp. vanilla

Makes 2 1/2 Cups

Recipe from Cooking with a Velvet Touch (1964)

Mix Carnation, sugar and chocolate in saucepan.  Bring to boil over med. heat.  Cook 5 min. stirring vigorously.  Remove from heat.  Add vanilla.  Beat with rotary beater for 1 min.  Serve hot or cold on ice cream or cake. 

Note:
If sauce is to thick, just add undiluted Carnation and blend before serving.