⅔ cup (150ml) heavy cream
½ cup (119ml) brown rice syrup (or corn syrup)
⅓ cup (70g) dark brown sugar
¼ teaspoon sea salt
6 ounces (170g) Dick taylor baking chocolate
2 tablespoons (58g) unsalted butter
1 teaspoon vanilla extract
In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar and salt to a boil. Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally.
Remove from the heat and stir in the chocolate, butter, and vanilla extract, stirring with a whisk until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it's pourable but still thick.