Melt the butter and baking chocolate together in a double boiler. (Or you can use the microwave, 30 seconds at a time, stirring each time, until melted.)

When the butter and chocolate have melted together, gradually stir in the sugar. Then stir in the salt.

Next, very slowly add the evaporated milk while stirring. Mix well.

Add the vanilla extract, and continue to stir until the mixture thickens up a bit.

Remove from the stove and use warm, or store in an airtight container for up to one week. The hot fudge will thicken as it cools, so you may need to reheat in a double boiler or your microwave before using it from the fridge.

Pour it over your favorite kind of ice cream, and dig in!