Coconut Fudge Sauce
- 3/4 cup/180 mL evaporated milk
- 1 package (6 oz/170 g) semi-sweet chocolate chips
- 1/2 cup/125 mL sugar
- 1-1/2 tsp/7.5 mL butter
- 2 tsp/10 mL Watkins Imitation Coconut Extract
Heat milk, chocolate chips and sugar in large saucepan over medium heat, stirring constantly until chocolate is melted and mixture begins to boil. Remove from heat; stir in butter and extract. Pour into jars; cover tightly. Refrigerate no longer than 4 weeks. Serve warm or cold over ice cream.
Makes 1-1/2 cups/375 mL.