Herbie's Corner Drug Store Hot Fudge Sundae Recipe

Melt and combine

In a medium saucepan over low heat, melt the butter. Once melted, whisk in the granulated sugar, light corn syrup and unsweetened cocoa powder until the mixture is smooth and no dry cocoa lumps remain.

Add dairy and simmer

Gradually whisk in the heavy cream and whole milk. Increase heat to medium-low and bring the mixture to a gentle simmer, stirring constantly so it does not burn. Let simmer for 3 to 4 minutes until slightly thickened and glossy.

Finish sauce

Remove the pan from heat and whisk in the vanilla extract and fine salt. Taste and adjust salt or vanilla if desired. Keep the sauce warm over a very low heat or transfer to a heatproof container; if it cools, rewarm gently before serving (do not boil). This yields a pourable hot fudge (about 1 to 1 1/4 cups).

Chill a small mixing bowl and the beaters (optional, 10 minutes) to help cream whip faster. Pour 1/2 cup chilled heavy cream into the bowl. Add the confectioners' sugar and 1/4 tsp vanilla. Using a handheld mixer or whisk, beat on medium-high until soft peaks form, about 1.5 to 2 minutes. Do not overbeat; stop when peaks hold shape but still look glossy. Refrigerate until ready to assemble.

Scoop 3 generous scoops of vanilla bean ice cream into a chilled sundae dish or bowl.

Warm the hot fudge if necessary so it is pourable (micro for 10–15 seconds or reheat gently on the stovetop). Pour 3 to 4 tablespoons of hot fudge over the ice cream, letting some run down the sides. Add additional sauce to taste.

Top the sundae with a generous dollop (about 2 tablespoons) of freshly whipped cream.

Sprinkle the chopped pecans evenly over the whipped cream and sauce. Finish with an optional maraschino cherry on top.

Serve immediately while the fudge is warm and the ice cream is cold.