Hot Fudge Sauce

• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1/3 cup packed light brown sugar
• 1/3 cup light corn syrup
• Pinch of kosher salt
• 8 ounces bittersweet or semisweet chocolate (or a combination), chopped
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract

1. Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan.
2. Bring to a simmer over medium heat, whisking.
3. Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes.
4. Whisk in the vanilla.
5. Let cool 10 minutes before serving.
6. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.
7. Photograph by Levi Brown

heavy cream, unsalted butter, brown sugar, light corn syrup, kosher salt, bittersweet, cocoa, vanilla

Taken from www.foodnetwork.com/recipes/food-network-kitchens/hot-fudge-sauce.html (may not work)