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