Ingredients
Hot Chocolate Fudge Sauce
| 6 oz | (180 g) | semi-sweet chocolate, roughly chopped |
| 1/4 cup | (60 ml) | white sugar |
| 1 tsp | (5 ml) | vanilla extract |
| 1/4 tsp | (1 ml) | salt |
| 1 tbsp | (15 ml) | butter |
| 1/2 cup | (125 ml) | half and half cream |
Sundae
| 1/2 cup | (125 ml) | vanilla ice cream |
| 2 | graham crackers, broken into small pieces | |
| 10 | mini marshmallows | |
| 2 tbsp | (30 ml) | hot chocolate fudge sauce |
Directions
- Place all hot chocolate fudge sauce ingredients, except half and half cream, in a small sauce pan.
- Pour half and half cream into a microwave-safe bowl and heat for 75-90 seconds, until very hot.
- Immediately pour hot half and half into the sauce pan and whisk until combined.
- Heat saucepan mixture until it thickens over low heat for about 5 minutes. Stir frequently to ensure chocolate does not burn.
- Layer ice cream, graham crackers, mini marshmallows, and hot fudge sauce in a small bowl.
- Sauce can be kept for up to one week in the fridge. To reheat, warm for about 15 seconds in the microwave.