Gina asked for the hot fudge sauce recipe; I think I’ve actually served it to her a time or two. 
It is straight out of Betty Crocker but I will share it here in case anyone else is hungry curious. Just so you know, if you quadruple this recipe, you will end up with 3 quarts of hot fudge sauce. Which happens to be way too much for 30-odd sundaes (especially if it’s not the only sauce available). Fortunately, the leftovers keep well in the refrigerator!
Hot Fudge Sauce
Yield: about 3 cups sauce
12 ounces evaporated milk
12 ounces semi-sweet chocolate chips
1/2 cup sugar
1 tablespoon butter
1 teaspoon vanilla extract
Heat milk, chocolate chips, and sugar to boiling in 2 quart saucepan over medium heat, stirring constantly; remove from heat. Stir in margarine and vanilla. Serve warm over ice cream. Refrigerate any remaining sauce.
