Hot Fudge Sauce

• 2/3 cups Heavy Cream
• 1/2 cups Light Corn Syrup
• 1/3 cups Dark Brown Sugar
• 1/4 cups Unsweetened Cocoa Powder
• 1/4 teaspoons Salt
• 1 teaspoon Espresso Powder
• 1 cup Dark Chocolate Chips
• 2 Tablespoons Unsalted Butter
• 1 teaspoon Vanilla

1. In a medium-sized sauce pan, mix together heavy cream, corn syrup, sugar, cocoa, salt, espresso, and half of the dark chocolate chips. Bring to a low boil over medium heat, stirring constantly. Once boiling, boil lightly for 5 minutes, stirring constantly, then remove from heat.
2. Whisk in butter, vanilla, and remaining chocolate chips. Stir until smooth.
3. Let cool slightly before serving. If serving later, transfer to a covered container, and let cool completely before refrigerating. Reheat before using.
4. Sauce can be kept in the fridge for 1 week.

heavy cream, light corn syrup, brown sugar, ubc, ubc, espresso powder, chocolate chips, butter, vanilla

Taken from tastykitchen.com/recipes/desserts/hot-fudge-sauce-8/ (may not work)