| 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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