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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