Fudge Sauce

My friend, Julie used to make a fabulous fudge sauce just like this. This sinfully good sauce is great on ice cream, of course...or on a spoon right out of the jar!

Fudge Sauce
4 cups confectioners sugar
1 cup heavy cream
2 squares semisweet chocolate
2 Tbsp butter
2 tsp vanilla
Beat sugar and cream until smooth. Melt the chocolate over hot, not boiling, water in a double boiler(see note at bottom). Beat the melted chocolate, butter, and vanilla into the sugar mixture. Pour into a clean jar, cool, cover and refrigerate. To reheat, put into a double boiler and stir constantly. Thin, if necessary, with heavy cream added a few drops at a time. Keeps in the refrigerator for a week.

NOTE:
A double boiler can be made from a saucepan with 2" hot water in it, and a glass or metal bowl that sits just inside the lip of the saucepan without touching the water. DO NOT add water to melting chocolate, it will ruin the batch. When adding cream directly to hot chocolate, it should be warm.