Rich and Gooey Hot Fudge Sauce

If you like your hot fudge a little more decadent, use all semi-sweet instead of the milk chocolate. Natural cocoa powder can be used, but will change the flavor somewhat. A simple recipe like this demands the best quality ingredients you can afford. Recipe by Liz Gutman of Liddabit Sweets in Brooklyn NY, as posted at Serious Eats. http://bit.ly/aL4L6X

• Ready In: 15 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 2⁄3 cup heavy cream
• 1⁄2 cup light corn syrup
• 1⁄3 cup  packed dark brown sugar
• 1⁄4 cup  unsweetened dutch cocoa
• 1⁄2 teaspoon kosher salt or 1⁄4 teaspoon table salt
• 3  ounces  semisweet chocolate, finely chopped
• 3  ounces  milk chocolate, finely chopped
• 2  tablespoons unsalted butter
• 1  teaspoon pure vanilla extract

Directions

1. In a medium pot, bring cream, corn syrup, brown sugar, cocoa and salt to a boil. Add semi-sweet chocolate and stir over moderate heat until fully melted.
2. Reduce heat to low and simmer 5 minutes. Off heat, add milk chocolate, butter and vanilla, and stir until melted and smooth. Cool to warm, and serve over ice cream, cake or anything you like. Cool to room temperature before refrigerating in an air tight container; will keep 1 week. Reheat before using.