I had ice cream and I wanted hot fudge sauce. I specifically wanted the kind that gets thick and glossy and chewy when it gets cold; the kind that reminds you of those DQ ice cream cakes you had as a kid before you started appreciating quality of ice cream over quantity; the kind that you’d cheerfully section out of a tub of Original Moose Tracks, leaving the rest of the ice cream behind.
It seemed a lot more efficient to just find out how to make the fudge rather than pulling it out of a pre-existing commercial product, so I went on the hunt for a recipe. Candy- and caramel-making experience told me I needed to look for a recipe containing basic corn syrup if I wanted something that ended up chewy and not brittle, and with that as a keyword, I came across the Epicurious recipe that I will now add to my recipe book.
Sauce source: here.