1 3/4 cups heavy cream
- 3/4 cup brown sugar
- 1/4 cup butter, cut into small pieces
- 2 3/4 cups semisweet chocolate chips
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract
In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.
*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.
Makes 4 cups
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