Ingredients per person:

2 Tbl. Chocolate Fudge Sauce* (recipe below)
1/2 cup red peppermint stick ice cream

Pour heated sauce over ice cream. Leftover sauce may be kept in refrigerator for several weeks, if you can keep from eating it all at once.

AMOUNT: about 4 cups

7 oz. unsweetened chocolate (baking chocolate)
1 Tbl. butter
pinch of salt
1 3/4 cups sugar
1 (14 oz.) can undiluted evaporated milk*
1 tsp. vanilla


In double boiler (or on very low heat), melt chocolate, butter, salt and sugar. Add milk. Cook until thick. Add vanilla. Serve hot. TEA ROOM NOTES: Peppermint Ice Cream with this Hot Fudge Sauce was a favorite holiday dessert at the Frances Virginia. for adults as well as children.

Miss Millie's Nutrition Fact: Evaporated milk is a great cream substitute, used often during WWII when cream was scarce. It contains more calcium for our bones than regular milk and less fat than cream! Fat free evaporated* milk can be used without affecting the great chocolate flavor.