Yield: 3 Cups
|½ cup||Butter or margarine|
|¾ cup||Hershey's Cocoa|
|1 can||Evaporated milk (12 oz.)|
|1 teaspoon||Vanilla extract|
In medium microwave-safe bowl or 4-cup glass measure, place butter.
Microwave at HIGH (100%) 1 to 1-½ 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.
Chocolate-Nut Sauce: At the end of cooking, stir in 1 cup coarsely chopped toasted nuts
Chocolate-Mint Sauce: Stir in ½ 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