2 tablespoons unsalted butter
2 (1-ounce) squares unsweetened chocolate, coarsely chopped
3/4 cup firmly packed dark brown sugar
3/4 teaspoon cinnamon
2 tablespoons light corn syrup
1/2 cup heavy cream
1/2 teaspoon vanilla extract


1. In a small saucepan, melt butter over low heat. Add chocolate and melt, stirring occasionally. Remove pan from heat.
2. Using a fork or small whisk, beat in dark brown sugar and cinnamon, taking care to break up lumps. Return saucepan to burner over the low heat. Stir in corn syrup and heavy cream until smooth. Simmer 7 to 9 minutes, without stirring. The longer you cook the sauce, the chewier it will be when served.
3. Pour sauce into 2-cup (or larger) glass measure and stir in vanilla extract. Serve over ice cream or frozen yogurt.

Hot fudge, unlike chocolate sauce, turns chewy when served warm over cold ice cream. If you like your sauce really chewy, simmer it for the full 9 minutes recommended below. (Be sure to keep the heat low so the sauce does not scorch.) We love the way this sauce, with the cinnamon and a hint of caramel from the brown sugar, tastes with coffee ice cream or frozen yogurt.

Mexican Hot Fudge Sauce
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