Made this for the first time and was so amazing I had to share!

A Reiki friend found it on the web. The NY Times attributed recipe to Kay Rentshcler2004, and described it as “A well-constructed homemade hot fudge sauce moves forward with dark smokey accents and arrives with plenty of chew”

I just found it wonderful, and a superb accent to ice cream, and it was great to make it myself, cause then I could have it in my preferred 1:1 ratio with the amount of ice cream.

The original recipe/article is here.. https://cooking.nytimes.com/recipes/6094-hot-fudge-sauce, which I modified slightly to be as follows:

My variation of the recipe is below.

Makes 3 cups.

• 2 cups heavy cream
• 4 tablespoons butter
• ½ cup dark brown sugar
• ¾ cup granulated sugar
• 1/3 cup chocolate chips
• 1 ¼ cups high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste
• 2 Tsp vanilla extract

1. In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
2. Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat and stir in vanilla. Serve warm.
3. Store in fridge   To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil. -OR- scoop some small dish, heat in microwave for 10 seconds, check if is hot, and if not keep repeating at 10 second intervals