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Sauce: Extra-Thick Hot Fudge Sauce

Source of Recipe


From "At Blanchard's Table" by Melinda Blanchard






List of Ingredients



• 6 Tbsp unsalted butter
  
• 1 cup heavy cream
  
• 1 cup light brown sugar, packed
  
• 1/3 cup granulated sugar
  
• 1 cup sifted cocoa
  
• 1/2 tsp vanilla extract
  
• 1/4 tsp salt
  






Instructions



1. In a large saucepan, heat the butter and cream over medium heat until the butter is melted and small bubbles form around the edge of the pan.
   
   
2. Whisk in both sugars and continue to cook until the mixture is very smooth and no grains of sugar remain.
   
   
3. Add the cocoa, vanilla and salt, and whisk again until smooth. Serve warm over just about anything, or refrigerate and reheat. (The sauce will keep for 2 weeks.)
   
   Makes 2 cups.