Homemade Hot Fudge Sauce

Today is Hot Fudge Sundae Day!  Here's a fabulous recipe that I found on the Brown Eyed Baker Blog.  How perfect would it be to package up a few jars of Homemade Hot Fudge for your friends or as a Hostess Gift at your next get-together.  She says, "Whether you pour gallons of this over your ice cream, eat it with a spoon, or package it up and give it to a friend, this hot fudge sauce will certainly make your world a better place."  I couldn't agree more.  Don't forget to check out Brown Eyed Baker's blog!  It's one of my new favorites!





Ingredients: Yield: A heaping 2 cups
Prep Time: 5 minutes | Cook Time: 10 minutes
2/3 cup heavy cream
½ cup light corn syrup
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 oz bittersweet chocolate, chopped, divided in half
2 tablespoons unsalted butter
1 teaspoon vanilla extract


Directions:
1. In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

2. Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.