3 tbsp butter
3 tbsp light corn syrup
1 cup heavy cream
1 cup sugar
5 to 6 ounces unsweetened 100% chocolate (such as Lindt or Ghirardelli)
1 tbsp vanilla extract
1/8 tsp salt, or 1/4 tsp kosher salt
Using a small saucepan with a heavy bottom, melt the butter over low heat and then add the corn syrup. Add the cream (I heat it in the microwave first to save time).
Add the sugar into the middle, taking care that it doesn’t touch the sides of the pan. Stir carefully until the sugar has melted.
Increase the heat to medium and bring the mixture to a low boil. Stop stirring and let it boil on its own for 8 minutes. At that point, it should be about 225° and should not have caramelized yet.
While the sauce is simmering, chop the chocolate into small pieces, 1/4″ at the largest.
Remove the sauce from the heat and stir in the chocolate in batches, letting each addition melt completely before adding more.
Stir in the salt and the vanilla extract. Stir well and let the sauce cool. Store in the fridge or the freezer.
2022