Created by ellie on March 13, 2017
Step 1: In a saucepan over medium heat add the cream and corn syrup and bing to a simmer. Remove from heat.
Step 2: Stir in all the chocolate and stir until melted and smooth.
Step 3: ***can be made 2 days ahead, covered and refrigerated. Rewarm hot fudge sauce over medium low heat just until heated through before serving.