Semisweet Hot Fudge

• 1 cup (250 ml) heavy cream
• 6 tablespoons (85 g) unsalted butter, cut into pieces
• 2 tablespoons light corn syrup
• 2/3 cup (130 g) sugar
• 8 ounces (230 g) bittersweet or semisweet chocolate, chopped
• 1 teaspoon vanilla extract

1. Heat the cream, butter, corn syrup, and sugar in a large saucepan until it begins to boil.
2. Boil for 3 minutes, stirring occasionally, making sure it doesnt boil over.
3. Remove from the heat and add the chocolate pieces, stirring until melted and smooth.
4. Stir in the vanilla.
5. Serve warm.
6. This sauce can be stored in the refrigerator for up to 2 weeks.
7. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

heavy cream, unsalted butter, light corn syrup, sugar, bittersweet, vanilla

Taken from www.epicurious.com/recipes/food/views/semisweet-hot-fudge-379960 (may not work)