Directions
1. In a heavy saucepan, combine cream and butter.  Cook and stir over medium-low heat until butter is melted.  Add the sugars and salt; cook and stir until sugar is dissolved, about 4 minutes.  Stir in the cocoa and corn syrup; cook and stir for 3 minutes or until cocoa is blended.

2. Add chocolate; cook and stir 3-4 minutes longer or until chocolate is melted.  Reduce heat to low.  Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly.  Remove from the heat; stir in extracts.  Cool slightly.  Serve warm over ice cream.  Refrigerate leftovers. 

Yield:  about 3-1/2 cups.