1/4 c. cocoa
1 c. sugar
1/2 c. whipping cream
2 tbsp. light corn syrup
3 tbsp. butter
1/4 tsp. salt
1 tsp. vanilla

Measure cocoa, sugar, cream, syrup, butter and salt into a heavy saucepan, about 1 1/2-quart size. Stir until blended. Bring to a boil over moderate high heat. Boil for 1 minute, stirring constantly. Remove from heat and add the vanilla.

To Reheat: To reheat conventionally, stir over low heat for 5 to 8 minutes, until sauce is hot. If using microwave oven, put sauce into glass pitcher or jar. Reheat for 2 to 3 minutes on High, stirring once about halfway through.

Good served over ice cream, cakes, brownies or puddings. Spoon over a scoop of ice cream on a slice of pound cake. Top with chopped nuts, if desired.

Tips: Excellent either hot or cold. For a thoughtful gift, pour sauce into a pretty jar. Label and tie a ribbon around the top with instructions for serving.