- 3/4 cup vanilla sugar
- 8 ounces unsweetened chocolate, finely chopped
- 1/3 cup corn syrup
- 1/4 cup unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon sea salt
Preparation
Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended. Remove from heat; stir in vanilla and salt. Let cool to room temperature. Transfer sauce to jars with tight-fitting lids. Store in refrigerator. To serve, spoon sauce into a microwave-safe bowl, and microwave at HIGH for 20-second intervals or until pourable.
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