 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 28 |
|
I've made this scrumptious topping ever since the early 1980s. It always turns out smooth and yummy. The dark chocolate flavor, with a hint of rum extract, is not overly sweet but will still satisfy a chocoholic's cravings. -Carol Hanihan Ann Arbor, Michigan Ingredients:
1 cup heavy whipping cream |
3/4 cup butter, cubed |
1-1/3 cups packed brown sugar |
1/4 cup sugar |
pinch salt |
1 cup baking cocoa |
1/2 cup plus 2 tablespoons light corn syrup |
2 ounces unsweetened chocolate |
3 teaspoons vanilla extract |
1 to 2 teaspoons 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. Yield: about 3-1/2 cups.
|
|