Hot Fudge Sauce...adapted from Chocolatier
4 tablespoons butter, cut into chunks
1/4 cup light corn syrup
4 oz. unsweetened chocolate, chopped
3/4 cup dark brown sugar
3/4 cup granulated sugar
1 1/2 cups heavy cream
1/4 teaspoon salt
2 teaspoons vanilla extract
In a large sauce pan, melt butter over medium heat ansd swirl it around in pan to coat sides. Add corn syrup and chocolate and stir until chocolate melts. Add sugars, cream and salt and continue to cook over medium heat until mixture comes to a boil. Insert candy thermometer, if using.
Boil gently for 7 to 9 minutes, without stirring , until sauce is thickened and candy thermometer reaches 220-224º. Remove pan from heat.
Pour sauce into heatproof bowl or 4 cup Pyrex measuring cup. Whisk in vanilla. Set aside to cool slightly for few minutes before serving.
Sauce keeps for 2 weeks. Cool sauce completely before covering and chilling.