Coconut Fudge Sauce

3/4 Cup / 125 ml Evaoprated Milk
1 Package (6 oz. / 170 g) Semi-Sweet Chocolate Chips
1/2 Cup / 125 ml White Sugar
1 1/2 teas. / 7.5 ml Butter or Margarine
2 teas. / 5 ml Watkins 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 Coconut Flavor. 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, 2 Tbsp. / 30 ml per serving.

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