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Categories:Viewed: 5 - Published at: 7 years ago
Ingredients
- 23 cup heavy cream
- 12 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 12 teaspoons vanilla
- 18 teaspoon salt
Method
- 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.
- 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.
- Serve sauce hot over ice cream.
