Ingredients
1 cup heavy whipping cream
3/4 cup butter, cubed
1-1/3 cup packed brown sugar
1/3 cup sugar
pinch salt
1 cup bakinng cocoa
1/2 cup + 2 Tbsp light corn syrup
3 tsp vanilla extract
1 to 2 tsp rum extract
Preparation
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.
