Hot Fudge Sauce

• 2 cups heavy cream
• 4 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 3/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 2 ounces bittersweet chocolate in small pieces
• 1 1/4 cups sifted high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste (sift, then measure)
• 1/2 teaspoon vanilla extract

1. In medium saucepan, combine cream, butter, sugars and salt.
2. Bring to a simmer over medium-low heat.
3. Simmer 45 seconds.
4. Add chocolate, and whisk to dissolve.
5. Remove from heat, add cocoa, and whisk until no lumps remain.
6. Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds.
7. Remove from heat, and stir in vanilla.
8. Serve warm.
9. To reheat sauce, warm in a saucepan over low heat, stirring constantly.
10. Do not boil.

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

Taken from cooking.nytimes.com/recipes/6094 (may not work)