Dark Fudge Sauce

1. 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. 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. 3

   Serve sauce hot over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.