Hot fudge sauce

This is from the New Good Housekeeping Cookbook; it's the best hot fudge I've ever had! Easy and quick to make, nice and thick to coat any ice cream or banana split.

3/4 c sugar
1/2 c cocoa
1/2 c cream (heavy or whipping)
4 T butter (1/2 stick)
1 tsp vanilla

In a heavy 2-qt saucepan, combine sugar and cocoa until no lumps remain. Turn on medium heat; add cream and combine, then add butter cut into pieces. Heat until boiling, stirring frequently. Do not allow to boil more than a minute or so; remove from heat and stir in vanilla. Serve immediately. My favorite is over good-quality vanilla ice cream and bananas.

Tip:

• This behaves like fudge or any cooked candy, so if it's boiled too long it will end up too thick when it cools. It keeps well in the fridge for later, but when reheating in the microwave, do not overcook it or it will easily become too thick! Reheat for 15-20 seconds at a time and stir in between; heat only until it's as warm as you like it and not until it's boiling.