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1 c Whipping cream
1 T Light corn syrup
1 c Hershey's cocoa
1 c Sugar
2 T Butter
1 T Vanilla extract
In heavy 2-qt. saucepan stir together whipping cream and corn syrup.
Sift cocoa and sugar together; stir into cream mixture. Add butter.
Cook over low heat, stirring constantly, until butter melts and
mixture is smooth, about 6-8 minutes; DO NOT BOIL. Remove from heat;
stir in vanilla. Use glaze while warm.
Note: Glaze can be stored in airtight container in refrigerator up to
2 weeks. Reheat over low heat, stirring constantly.
Great for cream puffs.
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