Hot Fudge Sauce

• 160 ml heavy cream
• 164 g Golden syrup/light corn syrup
• 73 g dark brown sugar
• 22 g cocoa powder
• 1 ml kosher salt
• 170 g semisweet chocolate, chopped, divided in half
• 28 g unsalted cold butter
• 5 ml vanilla

Mga Tagubilin

1. 1

   In a medium pot, combine the cream, syrup, brown sugar, cocoa powder, salt, and half the chocolate. Bring to a boil, reduce to a simmer, and simmer on low for about 5 minutes, stirring occasionally with a rubber spatula.

2. 2

   Remove from heat, stir in the remaining chocolate, butter, and vanilla. Allow it to sit for 1 minute. Then stir until melted and smooth. Your chocolate fudge is ready! It can be refrigerated in a tightly covered container for up to about 2 weeks. Simply microwave it for a minute or just under until it reaches a pourable consistency.