Makes 2 cups
1 cup heavy cream
6 tbsp. unsalted butter
⅔ cup granulated sugar
⅔ cup firmly packed dark brown sugar
pinch of sea salt
1 cup Dutch-process cocoa powder, sifted
¼ cup dark corn syrup
1. In a heavy-bottomed saucepan over medium heat, bring the cream and butter to a low boil. Add the granulated and brown sugars, stir to dissolve, and heat for about 3 minutes.
2. Lower the heat, add the salt and cocoa powder, and whisk until smooth.
3. Add the corn syrup and stir for 2 minutes over medium heat, being careful not to boil over.
4. Serve warm. If the sauce cools down, you can place it in a jar and reheat in a saucepan of hot water.
Behind the counter at Schwab’s, 1945.