Recipe courtesy of Stratton Leopold
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Total:
37 min
Prep:
10 min
Inactive:
15 min
Cook:
12 min
Yield:
4 cups
Level:
Easy

Ingredients

Directions

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.

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