Hot Fudge Sauce

Adapted from NY Times

2 cups heavy cream
4 tablespoons butter
½ cup light brown sugar
¾ cup granulated sugar
¼ teaspoon table salt
2 ounces bittersweet chocolate in small pieces
1¼ cups sifted cocoa powder (sift, then measure)
½ teaspoon vanilla extract

Don’t allow mixture to come to a boil.

In a heavy saucepan over medium heat, combine sugar, cream, milk, corn syrup and butter. Cook, stirring frequently, for about 20 minutes, until mixture reaches about 220 degrees and becomes a pale caramel.
Step 2
Remove pan from heat, and stir in chocolate until it melts. Stir in ⅓ cup water and vanilla. Use warm or at room temperature.