Creamy Magic Shell

I got this recipe from my mother-in-law. She calls it "hardening". This is the kind of recipe that she makes until it "feels right" so the measurements are approximate, but this works for me.


2 tblspn Cocoa
1 cup Sugar
1 cup Heavy Whipping Cream (use more if too thick)

Using a small sauce pan over medium heat combine all ingredients and stir constantly until it reaches "soft ball stage".

For all those non-candy makers, here is an explanation of soft ball stage: When you boil the sauce, if you place a drop of the sauce in a small bowl of water, it will make a small flexible ball. If you pick that ball up with your fingers, you can flatten it out like a pancake. The actual temperature for soft ball stage is between 235º and 240º.

Pour sauce immediately over dished-up ice cream. Also, after you're done licking out the sauce pan, make sure you soak it in soapy, hot water or the sauce will harden in the pan and be impossible to clean.

Oh so yummy!!!