Hot Fudge Sauce
Thick and rich and sweet. Who could ask for anything more?
1 cup heavy cream
6 Tbsp. (3/4 stick) unsalted butter, cut into cubes
2/3 cup sugar
2/3 cup dark brown sugar, tightly packed
pinch of salt
1 cup cocoa
Heat the cream and butter over medium heat until the mixture starts to boil. Add the sugars and salt and cook until the sugars are dissolved. Reduce the heat and stir in the cocoa. Mix until there are no lumps of cocoa remaining. Serve immediately or refrigerate and store for up to several months. Microwave the sauce for 1 minute or until liquid enough to pour, but be careful not to overheat and burn the sauce.
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