2/3 c Heavy cream
3/4 c Firmly packed brown sugar
2 oz Unsweetened chocolate;
-chopped fine
2 tb Unsalted butter
2 tb Light syrup
1 1/2 ts Vanilla
1/8 ts Salt
In a small heavy saucepan heat heavy cream and sugar over moderate heat,
stirring, until sugar is dissolved. Add chocolate, butter, and corn syrup
and continue to cook, stirring, just until smooth. Bring mixture to a boil
over moderate heat and boil 8 minutes. Remove pan from heat and stir in
vanilla and salt. Sauce keeps, covered and chilled, 3 weeks. Let sauce cool
completely before covering (any condensation will make it grainy). Reheat
sauce, uncovered, over simmering water in a double boiler. Serve sauce hot
over ice cream.
Makes about 1 cup.
Yields
1 servings