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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | butter or margarine |
| 3/4 Tasse | Hershey's Cocoa |
| 1 3/4 Tasse | sugar |
| 1 Prise | salt |
| 1 Dose | Evaporated milk (12 oz.) |
| 1 Teelöffel | vanilla extract |
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In medium microwave-safe bowl or 4-cup glass measure, place butter. Microwave at High (100%) 1 to 1-1/2 minutes or until melted. Add cocoa; stir until smooth. Add sugar, salt and evaporated milk; stir until well blended. Microwave at High 5 to 8 minutes, stirring occasionally, or until mixture comes to a boil. Beat with whisk until smooth. Stir in vanilla. Serve warm on cake, ice cream or other desserts. Cover; refrigerate leftover sauce. About 3 cups sauce.
To reheat: Microwave at High a few seconds at a time until warm.
Chocolate-Nut Sauce: At the end of cooking, stir in 1 cup coarsely chopped toasted nuts
Chocolate-Mint Sauce: Stir in 1/2 teaspoon peppermint extract with vanilla extract.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
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