Lynn's Killer Fudge Sauce

1 16-oz bag chocolate chips
1 15-oz can evaporated (NOT condensed) milk
generous pinch instant coffee
sugar to taste (about 1/2 cup)
1/2 tsp cinnamon; pinch nutmeg
2-3 tb liqueur (orange is good; so are Kahlua/framboise/mint/dark rum/frangelico/almond)

Pour chips into a saucepan; pour the milk over them and heat on medium, stirring frequently from the bottom to keep the chips from burning onto the pan. The mass will take forever to melt; it looks like grainy chocolate milk for the most distressingly long time, then will suddenly turn dark and glossy. At that point, add the sugar and spices; heat for a few minutes more or there will be little unmelted bits in the sauce. When the sauce flows smoothly from your stirring spoon and shows no unmelted bits, add the liqueur and stir till smooth and glossy again.
Makes two-three cups, good for hot fudge, as a cake filling/frosting, or for eating by the spoonful. This recipe multiplies well; I cook it up literally by the gallon for Christmas gifts. By the way, the cheap Baker's Chocolate chips work as well or better than the Good Stuff for this recipe.

Enjoy!

Lynn