1/2 c. Hershey's cocoa
3/4 c. evaporated milk
1/3 c. light corn syrup
1/3 c. butter
1 tsp. vanilla

Mix cocoa, milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils for 1 minute. Remove from heat, stir in butter and vanilla. Serve hot or cold over ice cream. Store in refrigerator.

Makes 2 cups.