Pretty simple recipe for such a rich and creamy fudge sauce and reheats beautifully. I keep it in ball canning jars and reheat right in the jar. This makes enough to fill two 8 oz. jars, with a bit left over.

INGREDIENTS
1 1/4 cups sugar
2/3 cup whole milk
1/4 tsp. salt
1/3 cup unsweetened cocoa powder
3 oz. unsweetened chocolate, chopped fine
4 Tbs. unsalted butter, chopped
1 tsp. pure vanilla extract

DIRECTIONS
First, heat the sugar, milk, and salt in a  saucepan over medium-low heat, gently whisking, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Next, reduce heat to low, add cocoa, and whisk until smooth.

Then, remove the saucepan from the heat, stir in chocolate, and let stand for a couple of minutes, to allow the chocolate pieces to melt. Next, whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Finally, whisk in the  vanilla and serve. Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave until soft enough to pour.