Hot Fudge Sauce

I first had this in a coffeehouse in Highwood Illinois in the 60's where my dad, my brother and I used to play folk music on stage. I was 6 or 7 at the time. I used to make this recipe at the Pump Room when I was pastry chef there in a 5 gallon bucket. We served "the World's Smallest Hot Fudge Sundae" (another one of Rich Melman's brilliant ideas) there which used only 2 tablespoons of sauce and still I had to make it every other day!

Recipe courtesy of Gale Gand
TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

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Directions

Put everything except the vanilla in a pot and bring it to a boil. Continue cooking until it looks like it's broken and separating. Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out. Chill until ready to serve; then heat it up. Pour over scoops of ice cream, topped with whipped cream and chopped peanuts.
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