Rich Hot Fudge Sauce

1 cup heavy whipping cream
3/4 cup butter, cubed
1 1/3 cups packed brown sugar
1/3 cup sugar
Pinch salt
1 cup baking cocoa
1/2 cup plus 2 Tbsp light corn syrup
2 squares (1 oz each)unsweetened chocolate
4-5 tsp vanilla extract

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 over medium heat until sugar is dissolved, about 4 minutes. (Don't let mixture boil too hard. Lower/raise heat as needed to maintain a low boil/simmer.) Stir in the cocoa and corn syrup; cook and stir for 3 minutes or until cocoa is blended.

Add chocolate; cook and stir 3-4 minutes longer or until chocolate is melted. Reduce heat to medium-low (just enough to maintain a simmer.) Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly. (I like it thick and sticky, so I boil it longer than that. I used a small cup of ice cream to test the fudge on. Remember it will thicken as it cools.) Remove from the heat; stir in extracts. Cool slightly. Serve warm over ice cream. Refrigerate leftovers. Yield: about 3 1/2 cups.