recipe@thebrowneyedbaker
https://www.browneyedbaker.com/wprm_print/46658/
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup dark brown sugar
1/4 cup cocoa powder
1/4 tsp sea salt
6 oz bittersweet chocolate chopped, divided in half
2 TBS unsalted butter
1 tsp vanilla extract
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 low simmer and cook for 5 more minutes
Remove from heat and stir in the remaining chocolate, butter and vanilla extract stirring until smooth. Let cool 20-30 minutes before using( it will thicken as it cools) Store in a jar in refrigerator for cup to 2 weeks. To reheat, microwave 30 seconds to one minute until pourable but still thick
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