Hot Fudge

• 2/3 cup heavy cream
• 1/2 cup light corn syrup
• 1/3 cup packed light brown sugar
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate (at least 60 percent), finely chopped
• 3 tablespoons unsalted butter

1. In a 4-quart saucepan over moderate heat, bring the cream, corn syrup, sugar, salt and chocolate to a boil, stirring constantly.
2. Simmer until mixture thickens, about 5 minutes.
3. Remove from the heat and whisk in the butter.
4. Serve while still warm.
5. What Makes This Recipe Sing: The versatility of this sauce makes it the WOW hostess gift.
6. Try with grilled fruit, over sponge cakes or even as a "no need for the fondue pot" chocolate dunk for fresh fruits, cookies and pound cakes.
7. This sauce is a classic and of course perfect for your favorite ice cream... My choice is peppermint ice cream.
8. Also, it makes for easily made s'mores and if all else fails, just use a good old-fashioned spoon!
9. BYOC: Try adding a swirl, by heating peanut butter and swirling in the fudge.
10. Add your favorite toasted nuts, a drop of peppermint or orange oil, or even your favorite cereal for a crunchy fudge sauce.

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

Taken from www.foodnetwork.com/recipes/claire-robinson/hot-fudge-recipe.html (may not work)