1/2 cup white sugar
1/2 cup water
3/4 cup heavy cream
3/8 cup HERSHEY'S Cocoa Powder
1/4 cup vodka
In a saucepan combine sugar, water and cream. Cook over low heat, stirring occasionally, until thickened. Remove from heat, stir in cocoa and vodka. Use freezer and/or candy thermometer to test mixture when cool. Store, covered, in freezer for two weeks or until firm. Frost with 8 ounce butterscotch cups.