Chocolate Barrel 29 Hot Fudge Sauce
3/4 cup packed dark brown sugar
1 teaspoon sea salt
3/4 cup sifted cocoa powder
2 cups heavy cream
1 cup light corn syrup
1 tablespoon pure vanilla extract
1/3 cup Barrel 29
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup chopped bittersweet chocolate or dark chocolate chips
In a small saucepan, combine the dark brown sugar, salt and cocoa powder. Stir in enough heavy cream, a little at a time, to make a paste, and then stir in the rest, along with the corn syrup. Bring to a boil over medium-high heat, making sure to whisk continuously. Reduce the heat to a simmer, add the vanilla extract and Barrel 29, and continue to cook, while whisking, for another 3 to 4 minutes to help thicken the sauce. The sauce will be very glossy and take on a very dark hue (almost black).
To test if the sauce is thick enough, place a small dab of sauce on a clean plate and let stand for 1 minute. If the sauce spreads, keep simmering. The sauce should stay in place when you tip the plate.
Remove from heat and stir in the butter and chocolate. Stir until smooth. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
To reheat: Microwave at 50 percent power for about 30 seconds, or warm in a saucepan on low heat.