Perfect Hot Fudge

Ingredients

• 2 cups heavy cream
• ¼ cup light corn syrup
• 2 Tbsp. plus 2 tsp. light brown sugar
• 8 oz. bittersweet chocolate (not chips), finely chopped
• ½ tsp. kosher salt

Instructions

1. In a medium pot over medium heat, add the heavy cream, corn syrup, and brown sugar. Bring just barely to a boil, whisking occasionally to dissolve the syrup and sugar. Add the chocolate and salt, and whisk constantly until the chocolate is completely melted and the mixture returns to a low boil, looks glossy, and thickens slightly, about 3 minutes. Turn off the heat, and let the mixture cool slightly.
2. Use immediately, or transfer to an airtight jar, cover, and refrigerate for up to 2 weeks before using. To remelt refrigerated hot fudge, heat it gently in a small pot over low heat, or uncover and warm the jar in the microwave, stirring every 15 seconds or so, until smooth and pourable.