Instructions: Heat the heavy cream (or whipping cream), sugar, chocolate, and corn syrup in a heavy sauce pan over medium heat until mixture comes to a boil. Stir occasionally. Boil 4 to 5 minutes longer stirring continuously. Remove from heat; add margarine (or butter) and vanilla. Stir until fully blended. Serve immediately. Let remainder cool to room temperature, cover, and refrigerate.

NOTE: More work than Hot Fudge Sauce I but better tasting.

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