Hot Fudge Sundae

Ingredients

• 2/3 cup heavy cream
• 1/2 cup light corn syrup
• 1/3 cup packed dark brown sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 6 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 pints vanilla ice cream
• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 cup toasted salted peanuts
• 4 maraschino cherries with stems

Before you cook

• Chop the bittersweet chocolate fine.
• Chill four sundae glasses in the freezer.
• Toast the peanuts in a dry skillet for 4 minutes and let them cool.

Steps

1. Combine the two-thirds cup of cream, the corn syrup, brown sugar, cocoa, and salt in a heavy saucepan.
2. Set the pan over medium heat and whisk until the sugar dissolves and the mixture comes to a simmer.
3. Let it bubble gently for 4 minutes without stirring.
4. Take the pan off the heat and add the chopped chocolate and the butter.
5. Let it stand one minute, then whisk until the sauce is thick, dark, and glossy.
6. Stir in the vanilla and keep the sauce warm.
7. Whip the cold cream with the powdered sugar until it holds soft peaks.
8. Take the chilled glasses from the freezer and spoon a little hot fudge into the bottom of each.
9. Add two scoops of vanilla ice cream to each glass.
10. Ladle a generous amount of hot fudge over the ice cream so it runs down the sides.
11. Pile the whipped cream on top.
12. Scatter the toasted peanuts over the cream and crown each sundae with a cherry.
13. Serve immediately with long spoons.