1. Stir sugar with cocoa and salt in a 6-quart (6 L) saucepan; gradually stir in hot water and set over medium heat. Cook, stirring constantly, until mixture comes to a boil. Cook, stirring, for 2 minutes.
2. Add milk. Cook, stirring often, until steaming and heated through (do not boil). Remove from the heat and stir in vanilla. Serve hot.
Makes about 16 cups (4 L).
Top 5 HERSHEY'S CHIPITS Cookie Recipes
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