Ingredients

The following ingredients have 1 Servings
  • 1 cup sugar
  • scant 1/4 teaspoon kosher salt
  • 1/3 cup cocoa powder
  • 1/4 cup unsalted butter
  • One 5 oz. can evaporated milk
  • 1 teaspoon peppermint extract

Instruction

  • In a small saucepan, whisk together the sugar, salt  and cocoa powder until well combined.  Add the evaporated milk and whisk until blended.
  • Place the pan over medium heat and add the butter, whisking constantly until butter is melted.   Continue whisking until mixture comes to a boil. Remove from heat and stir in the peppermint extract.
  • Let the sauce cool slightly before spooning over ice cream.
  • To store, pour the sauce into glass jars and seal. Refrigerate for up to a week.  Best when reheated before serving.