Raspberry Hot Fudge Sundaes

From Bon Appetit, February 1998.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3⁄4 cup sugar
• 1⁄2 cup half-and-half
• 4  ounces  unsweetened chocolate, chopped
• 2  tablespoons light corn syrup
• 1  tablespoon unsalted butter
• 1⁄8 teaspoon salt
• 2  tablespoons  clear  raspberry brandy (Framboise)
•  vanilla ice cream
•  fresh raspberry

Directions

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. Cover and chill. Rewarm over low heat, stirring frequently, before serving).
6. For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet.
7. Top with 2 scoops of ice cream.
8. Spoon 3 tablespoons sauce over.
9. Sprinkle raspberries over and serve immediately.