Created by lovinretirement on June 10, 2016
Step 1: In a medium saucepan, add sugar, cocoa and salt. Whisk together. Add milk and Karo syrup. While stirring constantly, boil to 222° to 224° on a candy thermometer. Remove from heat. Add butter and vanilla and stir in till butter melts.
Step 2: Serve immediately over a bowl of ice cream.
Step 3: Store in refrigerator. Warm in microwave to reheat. Do not bring it to boiling.