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1 3/4 c. heavy cream
3/4 c. brown sugar
1/4 c. butter, cut into small pieces
2 3/4 c. chocolate chips
1/8 t. salt
1 t. vanilla extract
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 to the mix until completely melted, then stir in the chocolate chips. Wait 3-5 minutes so that the chocolate is 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. Serve over ice cream. This can be stored in the refrigerator for up to 1 week.
