Hot Fudge Sauce
3/4 cup heavy cream
1/4 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon salted butter
1/2 teaspoon vanilla extract
Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently, for 30 seconds.
Remove from heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.
Storage: This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Source: 2 Stews