This terribly rich sauce is used on puddings, pies, ice cream, fingers, and fruit. It keeps well in the refrigerator and goes back to very early days in old Vermont.

Mix all ingredients and place in a double boiler. Cook for 20 minutes, stirring constantly until mixture thickens, and then frequently until the sauce is done.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.