Hot Fudge Sauce

• 2 c heavy cream
• 4 tbsp unsalted butter
• 1/2 c light brown sugar
• 3/4 c granulated sugar
• 1/4 tsp fine sea salt
• 2 oz bittersweet chocolate in small pieces
• 1 1/4 c sifted high-fat Dutch-process cocoa (sift, then measure)
• 1/2 tsp vanilla extract

1. In medium saucepan, combine cream, butter, sugars and salt.
2. Bring to a simmer over medium-low heat. Simmer 45 seconds.
3. Add chocolate, whisk to dissolve, remove from heat.
4. Add cocoa, whisk until smooth.
5. Return pan to low heat and simmer sauce until glossy, whisking constantly, 20 seconds.
6. Remove from heat, stir in vanilla.

Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.

Yield: 3 cups

Source: https://cooking.nytimes.com/recipes/6094-hot-fudge-sauce