| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chicago | Chocolate, Sauces | 1 | Servings |
INGREDIENTS
| 3/4 | c | Sugar |
| 1/2 | c | Cocoa |
| 1/2 | c | (Plus 2T) evaporated milk — |
| (5-ounce can) | ||
| 1/3 | c | Light corn syrup |
| 1/3 | c | Butter or margarine |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
From: Francine Boucher <fboucher@sympatico.ca> Date: Tue, 21 May 1996 15:22:14 -0500 In a small saucepan, stir together sugar and cocoa; blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Serve warm. Makes 1 3/4 cups of sauce. NOTES : Source: Treasury of Desserts, page 301 Recipe By : mort@kimbark.uchicago.edu Posted to Master Cook Recipes List, Digest #93
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