This hot fudge sauce is wonderful served over ice cream or your favorite 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
¾ 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 immediately after sauce has come to a boil 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 from a jar or at a restaurant. Sauce will keep refrigerated for 3 days, warm before serving.