| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Sauces | 3 | Cups | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 3/4 | c | Hershey's Cocoa |
| 1 3/4 | c | Sugar |
| 1 | ds | Salt |
| 1 | cn | Evaporated milk (12 oz.) |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
In medium microwave-safe bowl or 4-cup glass measure, place butter. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Add cocoa; stir until smooth. Add sugar, salt and evaporated milk; stir until well blended. Microwave at HIGH 5 to 8 minutes, stirring occasionally, or until mixture comes to a boil. Beat with whisk until smooth. Stir in vanilla. Serve warm on cake, ice cream or other desserts. Cover; refrigerate leftover sauce. About 3 cups sauce. To reheat: Microwave at HIGH a few seconds at a time until warm. Variations: Chocolate-Nut Sauce: At the end of cooking, stir in 1 cup coarsely chopped toasted nuts Chocolate-Mint Sauce: Stir in 1/2 teaspoon peppermint extract with vanilla extract. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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