HOT FUDGE, OR ICING FOR A CAKE, OR SAUCE FOR FRUIT
Cheri Bowen
8 oz. chopped chocolate (we love Symphony bars)
1 - 2 C. heavy cream
1 T. Karo syrup
Boil cream and Karo syrup together for 5 minutes or until it boils down. The cream will boil up to almost triple the amount of cream you use. I boil until the cream has boiled back down to normal size again. It’s longer than five minutes. Pour hot cream into chopped chocolate and stir. Use, when warm, as a hot fudge topping. Also delicious as a dip for strawberries etc. Chill to thicken and use as an icing for cakes. This tastes wonderful on homemade Boston cream pie. Make double or as much as you want for whatever you’re serving.
The photo below is of the beautiful arrangement of strawberries Cheri brought to the brunch. 
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