Dark Fudge Sauce

• 23 cup heavy cream
• 12 cup firmly packed dark brown sugar
• 2 ounces best-quality bittersweet chocolate or 2 ounces semisweet chocolate, chopped fine
• 2 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• 1 12 teaspoons vanilla
• 18 teaspoon salt

1. In a small saucepan heat heavy cream and sugar over medium heat, stirring, until sugar dissolves; add chocolate, butter and corn syrup and continue to cook, stirring, just until smooth; bring mixture to a boil over medium heat and boil 8 minutes; remove pan from heat and stir in vanilla and salt.
2. Can be kept for up to 3 weeks in the refrigerator, just make sure it has cooled completely before covering as any condensation will make it grainy; reheat sauce, uncovered, over simmering water in a double-boiler.
3. Serve sauce hot over ice cream.

heavy cream, brown sugar, bittersweet chocolate, unsalted butter, light corn syrup, vanilla, salt

Taken from www.food.com/recipe/dark-fudge-sauce-101423 (may not work)