In a small heavy saucepan heat heavy cream and sugar over moderate heat, stirring, until sugar is dissolved. Add chocolate, butter, and corn syrup and continue to cook, stirring, just until smooth. Bring mixture to a boil over moderate heat and boil 8 minutes. Remove pan from heat and stir in vanilla and salt. Sauce keeps, covered and chilled, 3 weeks. Let sauce cool completely before covering (any condensation will make it grainy). Reheat sauce, uncovered, over simmering water in a double boiler. Serve sauce hot over ice cream.

Per serving: 1685 Calories (kcal); 113g Total Fat; (56% calories from fat); 9g Protein; 183g Carbohydrate; 280mg Cholesterol; 402mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 10 1/2 Other Carbohydrates