Hot Fudge Sundaes

Serves 2 with sauce leftover
Truth be told, ice cream is my all-time day-in and day-out guilty pleasure. But I can never keep it in the house, because the kids eat it all immediately. It’s the only treat I covet that I can’t hide from them. Cookies are in the sock drawer, chocolate bars in the produce crisper, but there’s just no place for ice cream except the freezer. So, sundae making is a planned activity that I love. As for this chocolate sauce, I could (and do) eat spoonfuls of it straight out of the fridge for a chocolate fix.


  • 1 cup semi-sweet chocolate (5 1/2 ounces), chopped
  • 1 cup heavy cream
  • 1 tablespoon corn syrup
  • 1/2 pint vanilla ice cream
  • 1 container fresh or jarred cherries


1. Place chocolate in a medium-size bowl. Heat 1/2 cup cream with 2 tablespoons water in a small saucepan. Bring to a slight simmer.
2. Pour hot cream over chocolate and allow it to sit undisturbed for a minute. Stir until fully incorporated. Stir in corn syrup until smooth.
3. Whisk remaining 1/2 cup cream until it is whipped to soft peaks. Place 2 scoops of ice cream in two bowls. Spoon sauce over ice cream. Top with whipped cream and a cherry.

cook's note
What to Do with Leftover Chocolate Sauce
• Heat and drizzle over pound cake.
• Spread on a cookie.
• Dip strawberries in it.
• Layer in a parfait.
• Spread over a refrigerator pie shell before adding the filling
Need help with the ingredients? Check our pantry list: