Hot Fudge Sundae

Makes 8
Prep 5 m
Cook 13 - 14 m


Hot Fudge Sauce:



  1. 1 of 2 In small, heavy saucepan, combine chocolate, butter and corn syrup. Place over medium-low heat; cook, stirring until chocolate and butter are melted, 3 to 4 minutes. Add sugar and cream; cook, stirring 2 minutes or until sugar is dissolved. Increase heat to medium. Bring to a gentle boil; boil 8 minutes, without stirring.
  2. 2 of 2 Remove pan from heat. Stir in vanilla and salt. Spoon hot sauce over ice cream.

To store sauce:

  1. 1 of 1 Let cool completely before covering. Store, tightly covered, in refrigerator up to 1 week. To warm, place over warm water and stir. Or microwave on high power 1 minute, stirring halfway through. If necessary, continue heating on high, checking after 10-second intervals.
Nutrition Information for Hot Fudge Sundae
Servings Per Recipe: 8
Per Serving: 26 mg sodium, 1 g fiber, 11 g Fat, total, 17 g carb., 7 g sat. fat, 23 mg chol., 1 g pro., 157 kcal cal.