There’s nothing like an ice cream sundae to make you feel like a kid again. At our hotel-themed girls night in, Camille topped creamy vanilla ice cream with coconut flakes, pecans, maraschino cherries, and a generous drizzle of her mom’s famous Kahlua Hot Fudge Topping. Yum!
1 c unsweetened cocoa
2/3 c sugar
½ c lt. brown sugar, packed
1 c whipped cream
¼ c kahlua
½ c butter
1 ½ tsp vanilla
Stir cocoa and sugars together in heavy 1 ½ qt. saucepan.
Add cream, Kahlua, and butter. Stir over medium until mixture begins to boil. Keep at boil, stirring 1 min.
Remove from heat. Add vanilla. Cool. Store in covered jar in refrigerator.
Serve warm or at room temp.