Thick and creamy and ever-so chocolately, this old-fashioned fudge sauce is perfect drizzled over ice cream or cake. Or feel free to dunk a strawberry right into the pot.
In a medium saucepan, heat the cream and butter over low heat until the butter has melted and the mixture is hot but only just beginning to simmer. You’ll see little bubbles around the edge of the pan (see Note). Add the chocolate chips and let them sit in the hot liquid for a minute or two, until they start to melt, then stir occasionally just until the mixture is smooth, about 4 minutes or so.
Remove from the heat, stir in the corn syrup, vanilla, and a pinch of salt.
The sauce can be used right away, hot or warm. It will be fairly thin, but as it sits and cools, it will thicken. You can store it, well covered, in the fridge for up to 2 weeks; it will be quite solid when it is cold but can be reheated over a gentle flame or in the microwave at low heat.
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Notes
Heating liquid in a saucepan, until little bubbles form along the perimeter of the liquid, is called scalding. (In case you’ve ever been perplexed by this word.)