Raspberry Hot Fudge Sundaes

• 34 cup sugar
• 12 cup half-and-half
• 4 ounces unsweetened chocolate, chopped
• 2 tablespoons light corn syrup
• 1 tablespoon unsalted butter
• 18 teaspoon salt
• 2 tablespoons clear raspberry brandy (Framboise)
• vanilla ice cream
• fresh raspberry

1. Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts.
2. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes.
3. Remove sauce from heat.
4. Stir in framboise.
5. (Can be made 1 week ahead.
6. Cover and chill.
7. Rewarm over low heat, stirring frequently, before serving).
8. For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet.
9. Top with 2 scoops of ice cream.
10. Spoon 3 tablespoons sauce over.
11. Sprinkle raspberries over and serve immediately.

sugar, chocolate, light corn syrup, unsalted butter, salt, clear raspberry brandy, vanilla ice cream, fresh raspberry

Taken from www.food.com/recipe/raspberry-hot-fudge-sundaes-508032 (may not work)