Preparation:
Put everything EXCEPT the cocoa into a medium-sized pan. Stirring constantly, over medium to low heat, stir until butter and sugar have melted. Add the cocoa. Keep stirring and cook for 2 minutes over medium heat, syrup should be smooth. Cool slightly (as sauce cools, it will thicken).
For sundae, put 2 scoops into a sundae dish, cover with hot sauce and top with whipped cream. If you have any left over, you can store it in the fridge for a few days and just reheat in microwave when needed.
This recipe is from one of Martha Stewart's programs. It's a really good sauce that thickens when you pour it over ice cr |
