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Coconut Fudge Sauce

3/4 cup evaporated milk
1 package (6 oz.) semi-sweet chocolate chips
1/2 cup sugar
1-1/2 tsp. butter
2 tsp. 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 extract. Pour into jars; cover tightly. Refrigerate no longer than 4 weeks. Serve warm or cold over ice cream. Makes 1 1/2 cups.

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