Mexican Hot Fudge Sundaes Recipe

Ingredients <br>- 6 ounces bittersweet chocolate, chopped <br>- 1/3 cup light corn syrup <br>- 2 teaspoons instant coffee granules <br>- 1/4 teaspoon ground cinnamon <br>- 1/3 cup canned evaporated milk <br>- 1 teaspoon vanilla extract <br>- 1 1/2 pints vanilla ice cream <br>- 1/2 cup canned salted Spanish peanuts <br><p></p>Directions <br>step 1: In a medium saucepan, heat the chocolate, corn syrup, coffee granules and cinnamon over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Stir in the evaporated milk and bring just to a boil. Remove from heat and stir in the vanilla. (The sauce can be covered and refrigerated for up to one week. Reheat gently before serving.) <br>step 2: Let the sauce cool slightly before ladling over the ice cream. Sprinkle the peanuts over tops. <br>

Ingredients
- 6 ounces bittersweet chocolate, chopped
- 1/3 cup light corn syrup
- 2 teaspoons instant coffee granules
- 1/4 teaspoon ground cinnamon
- 1/3 cup canned evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 pints vanilla ice cream
- 1/2 cup canned salted Spanish peanuts

Directions
step 1: In a medium saucepan, heat the chocolate, corn syrup, coffee granules and cinnamon over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Stir in the evaporated milk and bring just to a boil. Remove from heat and stir in the vanilla. (The sauce can be covered and refrigerated for up to one week. Reheat gently before serving.)
step 2: Let the sauce cool slightly before ladling over the ice cream. Sprinkle the peanuts over tops.

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