1/3 c. butter, melted
1/2 c. cocoa
1/2 tsp. salt (or less to taste)
1/4 c. white syrup
3 c. white sugar
1 can evaporated milk
1 tsp. vanilla

Mix first four ingredients, place over low heat, slowly add sugar. Mix and heat until sugar is dissolved. Add evaporated milk and vanilla. Put in jar and refrigerate. Serve warm or cold over ice cream. Keeps well in refrigerator for weeks.