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

Combine 1/2 cup Hershey's cocoa and sugar in saucepan. Blend evaporated milk and light corn syrup. Cook over medium heat, stirring constantly until boils; boil one minute. Remove from heat; stir in butter and vanilla. Serve over ice cream. Store in refrigerator. Makes 2 cups sauce.