Cabernet Sauvignon Hot Fudge Sauce

Okay. So these are not Cabernet Sauvignon grapes. They're green seedless grapes from Walmart. But there is Cabernet Sauvignon in the hot fudge sauce---and it's delicious. There's a local winery here that sells it and I've been trying to duplicate the recipe. Finally, after 3 failed experiments and an extra 10 pounds around my midsection, I have found the PERFECT wine infused hot fudge sauce. Once it has cooled in the fridge, it is creamy and thick and fudgy and unless you hide it on the top shelf behind that old jar of apricot preserves, your 4 year old son will find it and eat half of it while you are on the computer. Really. I know from experience.

Cabernet Sauvignon Hot Fudge Sauce (adapted from the Boulevard Cookbook).

1 stick butter
1/2 cup corn syrup
1/2 cup Cabernet Sauvignon wine
1/3 cup sugar
1/4 cup Dutch Processed Cocoa (I used Hershey's special dark cocoa)
4 ounces Bittersweet Chocolate (I used the 3.53 oz Dove 63% cacao bar)
1 tsp vanilla extract
1/8 teaspoon kosher salt

In a medium saucepan over medium/low heat, combine the butter, wine, corn syrup and sugar. When the butter has melted, stir in the cocoa powder. Bring the mixture to a simmer and cook for three minutes. Remove the pan from the heat. Add the chopped chocolate, vanilla and salt, and whisk to combine. Pour into a heatproof glass storage container or bowl. Chill until ready to use. Can be kept covered and refrigerated for up to two weeks.