¼ cup + 2 tbsp. Hershey’s baking cocoa
1 c. sugar
3/4 c. light cream or evaporated milk
¼ cup butter (melted)
1/4 tsp. salt
1/2 tsp. vanilla
Combine cocoa and sugar in a small saucepan. Whisk in evaporated milk. Stir in melted butter and
salt; blend well. Cook on medium heat, stirring constantly with a wire whisk, until mixture just
begins to boil. Mixture will be smooth and hot. Take off the heat. Stir in vanilla. Serve warm.
Makes about 1 1/2 cups
I double this recipe and use the whole can of evaporated milk. When I double the batch, I get 2 pint jars filled and just enough for my family to have some extra.
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