Homemade Hot Fudge Sauce

2 1/4 cups sugar

1 1/2 cups unsweetened cocoa

1 1/3 cups heavy or whipping cream

3/4 cup butter, cut up (no substitutions)

1 tbsp vanilla extract

In heavy 3 quart saucepan, stir sugar and cocoa until blended.

Add cream and butter; heat to boiling over medium high heat,

stirring constantly. Remove saucepan from heat and stir in vanilla.

Serve sauce warm or pour into decorative jars with tight fitting lids for

gift giving. Refrigerate up to 2 weeks. Reheat to serve warm

over ice cream.

This recipe can be converted to a sugar free hot fudge sauce by

using SPLENDA brand granulated sugar for regular sugar.