Hot Fudge Sauce

La Provence (Chef Chris Kerageorgiou)

1 stick (1/4 lb.) butter
5 squares unsweetened chocolate (5 oz.)
1 can (13 oz.) evaporated milk
3 cups granulated sugar
½ tsp. Salt
1/3 cup light corn syrup
2 tsp. Ronald Reginald's Vanilla Bean Marinade^®

In a double boiler, melt butter and chocolate. Add milk and sugar a little at a time. Add Vanilla Bean Marinade^®, salt and corn syrup and cook to 175 degrees, stirring often. Delicious over vanilla or coffee ice cream.

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