We’re amping up the classic hot fudge sundae with the help of cannabutter, and topping with a single bright-red maraschino cherry on top.
¼ cup whipping cream
¼ cup cocoa
¼ cup packed brown sugar
½ cup light corn syrup
8 ounces semisweet chocolate bits
1 tablespoon cannabutter
½ teaspoon pure vanilla extract
Combine the first four ingredients in a saucepan in a heavy saucepan, over medium-low heat.
Once melted remove pan from heat and stir in the cannabutter and chocolate and stir constantly until they are melted and smooth. Add the vanilla and stir.
Scoop ice cream into serving dishes top with sauce and toppings of you choice. We recommend chopped peanuts, whipped cream, or maraschino cherries.