Chocolate Hot Fudge Topping
3 tablespoons cocoa powder
½ cup sugar
1 cup evaporated (canned) milk
½ cup light corn syrup
1/4 teaspoon Instant Coffee
1/8 teaspoon table salt
2 tablespoons butter
½ teaspoon pure vanilla extract
Mix corn syrup with evaporated milk and add it to a saucepan, add sugar, cocoa, instant coffee and salt. Cook, stirring constantly with a wooden spoon over a medium high heat until mixture comes to a full boil. Increase stirring speed to keep mixture moving (careful not to splash yourself) and let boil for 2 more minutes. Remove; add and stir in butter and vanilla. Mixture will be thin but thicken as it cools and when spooned over ice cream. Store leftover in a clean glass jar with a tight lid and store for up to 3 weeks in refrigerator. When refrigerated it will pour as thick as honey; warm fudge topping in a microwave oven for 2-3 minutes at 30% power if desired.
Makes 2 cups (1 Pint) Fudge Topping.
Crush some Salted Peanuts to sprinkle over Fudge Topping and Ice Cream if desired.