Ingredients:
1 cup heavy whipping cream
3/4 cup butter, cubed
1 1/3 cups packed brown sugar
1/4 cup sugar
1 pinch salt
1 cup baking cocoa
1/2 cup light corn syrup, plus
2 tablespoons light corn syrup
2 (1 ounce) unsweetened chocolate squares
3 teaspoons vanilla extract
1 -2 teaspoon rum extract
Directions:
In a heavy saucepan, combine cream and butter. Cook and stir over medium-low heat until butter is melted. Add the sugars and salt; cook and stir until sugar is dissolved, about 4 minutes. Stir in the cocoa and corn syrup; cook and stir for 3 minutes or until cocoa is blended.
Add chocolate; cook and stir 3-4 minutes longer or until chocolate is melted. Reduce heat to low. Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly. Remove from the heat; stir in extracts. Cool slightly. Serve warm over ice cream. Refrigerate leftovers.
Servings: 28
Time preparation: 5 min.
Time total: 30 min.