My sister, Liz, lives and works in Kansas City (bless her heart!). She entertains her staff of teachers on a fairly regular basis, and recently used this sauce as an ice cream topping at one of their get-togethers. She shared the recipe with me, I want to share it with you, since it’s right down The Practical Baker’s alley: quick, easy and delicious!Ingredients: 3 squares (one ounce each) of unsweetened baking chocolate4 tablespoons (1/2 stick) butter1 (5-oz.) can evaporated milk1 cup granulated sugar1 teaspoon pure vanilla extract 2 pinches of saltProcess: Put chocolate, butter, and evaporated milk in a 4-cup measure. Microwave, uncovered, on high until the chocolate and butter are nearly melted, about 2 minutes, stopping to stir halfway through. Remove the cup from the microwave and stir until chocolate and butter finish melting. Stir in sugar. Return the cup to the microwave and cook 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 one minute more. Do not overcook. Whisk to stir well. Whisk in vanilla extract and salt and let the mixture cool a little. Serve warm or at room temperature. Note: The sauce can be covered and refrigerated for up to 2 weeks, or frozen up to 2 months. Thaw in the refrigerator and reheat in the microwave, uncovered, on high until warmed through, about one minute.Decadent; positively, absolutely decadent.