S
shannone
Guest
Ingredients
1 cup firmly packed dark brown sugar
3/4 cup whipping cream
1/2 cup half-and-half
5 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
3 Tbsp. butter, cut into 1/2-inch pieces
1. Place all ingredients except butter in medium saucepan. Bring to boil over medium heat, stirring frequently with wire whisk. Reduce heat to medium-low; simmer 20 min. or until thickened, stirring frequently.
2. Remove from heat. Gradually add butter, stirring after each addition until butter is completely melted. Pour into 13x9-inch pan. Refrigerate at least 1 hour. (If refrigerating for more than 1 hour, let stand at room temperature 20 min. before beating as directed in next step.)
3. Place in medium bowl and beat with electric mixer on high speed 1 min.; scrape bottom and side of bowl. Continue beating 30 sec. or until light and fluffy.
1 cup firmly packed dark brown sugar
3/4 cup whipping cream
1/2 cup half-and-half
5 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
3 Tbsp. butter, cut into 1/2-inch pieces
1. Place all ingredients except butter in medium saucepan. Bring to boil over medium heat, stirring frequently with wire whisk. Reduce heat to medium-low; simmer 20 min. or until thickened, stirring frequently.
2. Remove from heat. Gradually add butter, stirring after each addition until butter is completely melted. Pour into 13x9-inch pan. Refrigerate at least 1 hour. (If refrigerating for more than 1 hour, let stand at room temperature 20 min. before beating as directed in next step.)
3. Place in medium bowl and beat with electric mixer on high speed 1 min.; scrape bottom and side of bowl. Continue beating 30 sec. or until light and fluffy.