Hazelnut Fudge Sauce
Yield: 2-1/2 cups. 

       1-2/3 cups undiluted evaporated milk 
       2 cups sugar 
       3 squares unsweetened chocolate 
       1 teaspoon vanilla 
       1/2 cup roasted & chopped Oregon hazelnuts 

Mix evaporated milk, sugar and chocolate in saucepan. Bring to boil over
medium heat. Cook 5 minutes, stirring vigorously. Remove from heat. Add
vanilla. Beat with rotary beater or wire whip for 1 minute; add hazelnuts.
Serve hot or cold on ice cream.