Hot fudge

Served this with fruit and ice cream for dessert and it was a hit  

•  2/3 cup heavy cream (I used half-and-half)
•  1/2 cup light corn syrup
•  1/3 cup dark brown sugar, packed
•  1/4 cup unsweetened natural cocoa powder
•  1/4 teaspoon salt, optional and to taste
•  6 ounces dark or bittersweet chocolate, finely chopped
•  2 tablespoons butter
•  2 teaspoons vanilla extract

1. Bring cream, corn syrup (could try honey as an alternative), brown sugar, cocoa powder, salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
   
   Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
2. 
   Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks. I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.