Homemade Hot Fudge Sauce

This is more of a dark chocolate fudge sauce, but you could make it more milk chocolate by using different chocolate.

2 C brown sugar
1/2 C corn syrup
1 C heavy cream
1/2 tsp salt
6 ounces bittersweet or semi sweet chocolate, chopped**
2 Tablespoons unsalted butter, softened
1 tsp vanilla
Candy Thermometer or instant read therm that goes up to 300 degrees

In a heavy bottomed sauce pan - preferably non-reactive - combine sugar, corn syrup, cream and salt.  Stir over low heat until the sugar is dissolved, about 5 mins.  Bring to a boil, and boil for 1 minute.  Try to keep the sides cleaned off (don't want mixture to burn or crystallize.  You can wipe down with wet paper towel or pastry brush if necessary.)  Remove from heat.  Stir in  chocolate until completely melted.  Clean off sides again.  Set pan on burner again and over medium heat, cook the mixture without stirring until it reaches 238 degrees or the soft ball stage.  Remove from the heat.  Add but DO NOT stir in butter and vanilla.  Set pan on cooling rack or place in bowl with ice-water and cool till 110 degrees.  When it is cool, stir the fudge sauce in the pan with a wooden spoon until it begins to loose it's glossy sheen.  Approx 5-10 mins.  Eat and enjoy! Can be stored in airtight container in fridge for up to 1 month. 


**I used unsweetened cocoa to make mine.  I followed the conversion instructions on the container and mixed with the oil and let sit about 15 mins before combining everything.