This hot fudge sauce is wonderful served over ice cream or your favorite chocolate cake. I use it over Maggie’s Decadent Chocolate Cake. This recipe comes from my mother Maggie who has passed on and is dedicated to her memory.
1 cup sugar
2 tablespoons unsweetened baking cocoa – powder form
1 tablespoon white Karo syrup
3/4 cup of cream
In a medium sauce pan whisk all ingredients and bring to a boil, whisking frequently to prevent from burning. This should take about 5 minutes. Remove from heat and allow to cool so it is just warm to the touch about 20-30 minutes. It will thicken somewhat as it sits. Serve over ice cream and or cake. Sauce will not be as thick as one would get at from a jar or at a restaurant. Sauce will keep refrigerated for 3 days, warm before serving.