Hot Fudge Sauce

Recipe from: Cleta Hubbard, who found it in a Navy cookbook
Serves: a generous scoop for 6 to 8 bowls of ice cream
Time to prepare: 10 minutes

• 1/2 cup cocoa
• 1 cup sugar
• 1 cup light corn syrup
• 1/2 cup evaporated milk
• 1/4 teaspoon salt
• 3 tablespoons butter
• 2 teaspoons vanilla

Instructions

1. Combine all dry ingredients well (until no clumps) in a heavy pot or saucepan
2. Add all of the wet ingrediants except vanilla
3. Stir constantly over medium heat until a rolling boil
4. STOP stirring, and simmer 3 minutes - don't touch! You can stir once halfway through to make sure it doesn't burn on the bottom if you're a chicken
5. Remove from heat and stir well; stir in vanilla

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