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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 28 |
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The dark chocolate flavor, with a hint of rum extract, is not overly sweet but will still satisfy a chocoholic's cravings. 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:
1. 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.
2. 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.
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