Combine the cream, corn syrup, sugar, cocoa, salt, and half of the chocolate in a 1 1/2-quart heavy-based saucepan and bring to a boil over medium heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, for 5 minutes. Remove pan from heat and whisk in the butter, vanilla, and remaining chocolate, whisking until smooth. Cool sauce slightly before serving. Sauce can be refrigerated in an airtight container for up to 1 week; reheat before using.

Makes about 2 cups.

Serving suggestions:

Pour over any flavor of ice cream to create a luscious hot fudge sundae. Don't forget about chopped nuts and/or other toppings!

Used as a topping for any cake, pie or tarte -- changing an otherwise ordinary dessert into an unforgettable dessert!

Drizzle over your favorite fruit or fruit salad -- most fruits are well complemented by the strong and contrasting taste of hot fudge!

Wonderful drizzeled over bread pudding -- I like to add 1/2 cup bourbon to the sauce before boiling for an extra kick.