Actually, the hot fudge sauce doesn't have to be generously oozing all over a bowl of delicious Tillamook Old-Fashioned Vanilla ice cream (pictured above), though I admit I'm very partial to this form. A milkshake is also quite nice.
There's something unique about hot fudge sauce in the chocolate world. While I love a simple ganache, hot fudge is a bit silkier and more of a confectionary glaze. Its taste is unparalleled when matched with a good ice cream. And, of course, it doesn't have to be vanilla. It doesn't even have to be ice cream. After you've made hot fudge (and trying this recipe will convince you that it's easy and worth it to make your own), it's fantastic chilled and scooped up with a spoon. I've heard.
So, here you go.
2/3 c. light corn syrup
1/2 c. dark brown sugar
2/3 c. baking cocoa
1/4 t. salt
1 1/3 c. Ghirardelli 60% cacao bittersweet chocolate chips
4 T. unsalted butter
1 t. vanilla
Stir the cream, corn syrup, sugar, cocoa, salt, and 2/3 c. chocolate chips in a heavy-bottomed medium saucepan over medium heat. Bring to a boil, stirring regularly, then reduce heat and simmer 5 minutes, stirring quite frequently. Remove from heat, then add butter, vanilla, and remaining chocolate. Stir until smooth. Cool until slightly warm before serving. Refrigerate unused portion. Can be reheated in the microwave, 30 seconds at a time, until proper consistency for serving. Or can be eaten straight out of the fridge.
Probably keeps safely for 2 weeks in the refrigerator, but I wouldn't know.