2 1/2 c. sugar
4 tbsp. cocoa
3/4 c. white Karo syrup
1/2 stick butter
3/4 c. evaporated milk
1 tsp. vanilla

Combine all ingredients. Bring to full boil. Boil for 5 minutes or until sugar is dissolved. Can be stored in refrigerator indefinitely. Microwave and pour over ice cream as needed.