- 1 12-ounce package semisweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 pints vanilla ice cream
- 15 hard red-and-white-striped peppermint candies, crushed
- Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.)
- Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.