4 heaping Tablespoons cocoa
3/4 cup sugar
1/2 cup milk
1/3 cup butter*
(*original recipe calls for 1/3 stick of butter)
Mix cocoa and sugar together, stir in milk and cook over low heat. Blend
in butter a few pats at a time.
Stir with wire wisk continuously. Continue cooking until the sauce is very glossy and begins to thicken.
Make sure you don't burn the sauce. It may take up to 20 minutes, but it's worth the effort. This sauce
when prepared properly is watery until it hits your ice cream, then cools into a wonderful fudgey
This recipe makes about 1 cup and may be doubled or tripled. Store in refrigerator, or freeze.