Title: Cocoa Glaze
Categories: Cake Chocolate
Yield: 2 Cups

1	c	Whipping cream
1	tb	Light corn syrup
1	c	Hershey's cocoa
1	c	Sugar
2	tb	Butter
1	tb	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.

Source: "HERSHEY'S CHOCOLATE RECIPE COLLECTION" , 1989

previous

next