How to make it

  • In a non-stick saucepan, melt the butter and chocolate.
  • Add the cocoa, then the boiling water, and whisk until smooth.
  • Add the sugar and corn syrup, then the cream, and whisk until smooth.
  • Heat over medium heat until boiling.
  • Cover and boil for 3 minutes.
  • Uncover and boil an additional 3 minutes. Precision matters here.
  • After the sauce has cooled for at least 5 m, stir in ½ t vanilla extract.
  • The sauce will harden into the consistency of melted caramel when you pour it over ice cream. Makes ½ c.
  • For double the amount, double all ingredients, and boil for 5 m in the second phase.
  • For quadruple the amount, boil for 6 m in the second phase.
  • You can store any extra sauce in a closed jar in the fridge for up to a week.

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