1/4 cup water
1 cup light corn syrup
1-1/3 cups sugar
1/4 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
1/2 Dutch-process cocoa powder
4 tablespoons unsalted butter
1/4 cup heavy whipping cream 1 tablespoon vanilla extract

1. Combine water, corn syrup and sugar in a heavy bottomed saucepan and bring to a boil, stirring often until all of the sugar crystals have melted. Boil 1 minute WITHOUT stirring.
2. Remove from heat and add salt and chocolate. Allow to stand for 2 minutes until chocolate has melted, then whisk smooth.
3. Sift cocoa into a mixing bowl and stir in enough of the liquid mixture to make a paste, then stir the cocoa paste smoothly back into the syrup.
4. Whisk in the remaining ingredients.
5. Store in a tightly covered jar in refrigerator. Reheat jar over simmering water before serving.
By Nick Malgieri, CHOCOLATE, HarperCollins, 1998

Microwave Hot Fudge Topping: In minutes, you can have homemade topping on your ice cream!

Yield: about 1 1/4 cup

1 cup (6 ounces) semi-sweet Chocolate Chips
1/4 cup butter
1/3 cup whole milk
1/2 cup sifted powdered sugar
1 teaspoon vanilla OR 1 tablespoon liqueur (Kahlua, Grand Marnier, etc.)

Heat chips and butter in 1 quart microproof bowl at medium power (50% or level 5) for 1 1/2 minutes. Stir in milk and sugar and heat for an additional 1 1/2 to 2 1/2 minutes, stirring well after each minute initially, then at 30-second intervals until chips and butter are melted. Whisk in vanilla or liqueur until topping is completely smooth. Store in refrigerator.

To serve: Reheat in microwave proof container at medium power setting (50% or level 5) for 1 minute. Stir well; heat for an additional 30 seconds. Stir and pour over ice cream.

Microwave Milk Chocolate Topping: Substitute milk chocolate chips for semisweet chips and omit powdered sugar. Proceed as directed above.

From guittard.com