Ice cream sundaes with homemade hot fudge, whip cream and M & Ms. Need I say more?
Classic Hot Fudge from David Lebovitz's The Perfect Scoop
3/4 c. heavy cream
1/4 c. packed dark brown sugar
1/4 c unsweetened Dutch-process cocoa powder
1/2 c. light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
1 Tbl butter
1/2 tsp vanilla extract
Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook stirring frequently, for 30 seconds.
Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.
(This sauce can be stored in the refrigerator for up to two weeks. Rewarm gently in the microwave or by stirring in a saucepan over very low heat)