Chocolate Marshmallow Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 pound (32) marshmallows
2 (1 oz.) squares unsweetened chocolate
1/2 cp evaporated milk
1 tsp vanilla
1 - Combine marshmallows and chocolate in top part of double boiler over hot water.
2 - Stir and heat until mixture is smoothly melted.
3 - Stir in milk gradually.
4 - Add vanilla.
Makes about 2 cups sauce.
Use on spongecake, ice cream, rice pudding.