Combine one stick of butter in a saucepan with 1 cup chocolate chips, a quarter cup honey, and 1 cup half and half or cream. Heat gently until hot and pour over ice cream or pound cake.I stopped buying hot fudge in the store awhile back because I haven't been able to find a brand without high fructose corn syrup which I try to avoid. This recipe has the advantage of being all natural with no preservatives. Who needs preservatives for something that disappears so quickly?
Imagine this on ice cream combined with a little dessert wine or liqueur: cream de mint? raspberry or peach wine? kahlua? An easy finish to a company dinner with shortbread on the side.
This would probably also work for dipping cookies. It solidified after cooling. Hmmm...I wonder if I could use it to make chocolate spoons.