Over medium heat, melt butter in saucepan.
Add brown sugar, cocoa powder, corn syrup, salt and heavy cream.
Stir and when mixture starts to bubble, reduce to a low simmer and cook for 5 minutes, stirring often.
After 5 minutes, remove from heat and add chocolate chips and vanilla.
Stir until melted and smooth.
Cool slightly and pour into glass jar with tight fitting lid.
Serve warm or room temperature.
Reheat in microwave in 20 second intervals stirring after each one.
Keeps in fridge for 1 month covered tightly.
Notes: Can use half and half, whole milk or evaporated milk. Heavy cream makes it richer. Also can use dark or bittersweet chocolate. Enjoy!
