Semi Tolerable Chocolate Syrup

• 12 cup butter
• 12 cup dark brown sugar
• 12 cup granulated sugar
• 1 cup cocoa powder (Scharffen Berger natural is good, don't use "Dutched")
• 1 pinch salt
• 1 cup heavy cream
• 12 cup Kahlua (not optional)

1. Melt butter in saucepan over medium heat.
2. Add sugars and cocao and salt, stirring until blended.
3. Gradually stir in cream and stir until smooth - three or four minutes.
4. Set aside to cool.
5. When cooled to room temperature, add Kahlua and stir until thoroughly blended.
6. Refrigerate for one day before use.

butter, brown sugar, sugar, cocoa, salt, heavy cream, kahlua

Taken from www.food.com/recipe/semi-tolerable-chocolate-syrup-250586 (may not work)