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Cocoa Glaze

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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