1/4 c. Hershey's cocoa
3/4 c. granulated sugar
1 tbsp. Argo cornstarch
1/2 tsp. salt

Combine in heavy pan, then cook over medium heat with 1/2 cup milk and 1/2 cup light corn syrup. Mix well and bring to a boil. Boil 5 minutes; remove from heat and add 2 tablespoons butter and 2 teaspoons vanilla extract.

Allow pan to cool until warm to touch. Serve over ice cream.