Dark Fudge Sauce

Wonderful served hot over ice cream (don't forget to sprinkle some salted peanuts on top!) or drizzled over pound cake and fruit. Then again, there is the option of just eating it straight off the spoon.

• Ready In: 16 mins
• Yields: 1 cup (approximately)8

Ingredients

• 2⁄3 cup heavy cream
• 1⁄2 cup  firmly packed dark brown sugar
• 2  ounces  best-quality bittersweet chocolate or 2  ounces  semisweet chocolate, chopped fine
• 2  tablespoons unsalted butter
• 2  tablespoons light corn syrup
• 1 1⁄2 teaspoons vanilla
• 1⁄8 teaspoon salt

Directions

1. In a small saucepan heat heavy cream and sugar over medium heat, stirring, until sugar dissolves; add chocolate, butter and corn syrup and continue to cook, stirring, just until smooth; bring mixture to a boil over medium heat and boil 8 minutes; remove pan from heat and stir in vanilla and salt.
2. Can be kept for up to 3 weeks in the refrigerator, just make sure it has cooled completely before covering as any condensation will make it grainy; reheat sauce, uncovered, over simmering water in a double-boiler.
3. Serve sauce hot over ice cream.