8-OZ. BROWN SUGAR
8-OZ. GRANULATED SUGAR
1¾ CUP HEAVY CREAM
12-OZ. SWEET BUTTER
½ tsp. SALT
IN A BOWL, COMBINE THE COCOA POWDER, GRANULATED SUGAR & BROWN SUGAR, MIX TO COMBINE SET ASIDE
IN A HEAVY SAUCEPAN, COMBINE THE CREAM & BUTTER.
NOTE: MAKE SURE THE BUTTER HAS MELTED COMPLETELY, BEFORE YOU ADD THE DRY INGREDIENTS
WHISK IN THE COCOA MIXTURE SLOWLY TO AVOID LUMPS AND ADD SALT.
COOK OVER LOW HEAT, STIR CONSTANTLY UNTIL THE SUGAR DISSOLVES AND THE SAUCE BECOMES SMOOTH AND THICK.
CAN BE HELD WARM IN A DOUBLE BOILER OR KEPT IN REFRIGERATOR, UNTIL READY TO USE, (REHEAT IN DOUBLE BOILER)
SERVING SUGGESTIONS:
OVER ICE CREAM CAKES, CAKES OR OTHER DESSERTS