1/2 c. cocoa
3/4 c. sugar
2/3 c. evaporated milk
1/2 c. light corn syrup
1/3 cup butter
1 tsp. vanilla

Combine 1/2 cup cocoa and 3/4 cup sugar in saucepan. Blend in 2/3 cup evaporated milk and 1/2 cup light corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Remove from heat; stir in 1/3 cup butter and 1 teaspoon of vanilla. Serve hot or cold over ice cream. Store in refrigerator.

Makes 2 cups.