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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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!] Ingredients:
1 cup sugar |
3 cups cream |
1/4 cup light corn syrup |
4 ounces unsweetened chocolate |
1/4 cup butter |
1 tablespoon vanilla extract |
Directions:
1. 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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