Ancho-Orange Hot Fudge Recipe

• 8 tablespoons butter
• 1/2 cup light corn syrup
• 1/3 cup packed dark brown sugar
• 1/4 cup unsweetened Dutch Processed cocoa powder
• 4 ounces semi-sweet chocolate, finely chopped
• 1 12-ounce can evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon ancho chili powder
• 1/2 teaspoon orange extract
• Kosher or sea salt, to taste

1. Place butter, corn syrup, brown sugar, cocoa powder, and chocolate in a medium saucepan. Cook over medium-low heat until chocolate is fully melted, stirring constantly.
2. Stir in evaporated milk, bring to a boil, and continue to cook until sauce thickens, about 5 to 10 minutes, stirring occasionally.
3. Remove from heat and add in vanilla, chili powder, and orange extract; stir to combine. Season with salt to taste. Let sauce cool until warm, then serve over ice cream or store in an airtight container in the refrigerator for up to a week, reheating before use.

butter, light corn syrup, brown sugar, dutch, semisweet chocolate, milk, vanilla, ancho chili powder, orange extract, kosher

Taken from www.seriouseats.com/recipes/2011/12/ancho-orange-hot-fudge.html (may not work)